Orecchiette With Veal, Capers and White Wine

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 pound ground veal
• salt and freshly ground pepper
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 1 teaspoon chopped thyme
• 1/2 teaspoon chopped rosemary
• 2 tablespoons small capers, rinsed
• 3/4 pound orecchiette
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons unsalted butter

Preparation

1. 1

   Heat the olive oil in a large, deep skillet. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.

2. 2

   Add the veal, season with salt and pepper, and raise the heat to high. Cook, stirring occasionally, until no longer pink and any liquid has evaporated, about 8 minutes.

3. 3

   Add the white wine and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary, and capers and simmer over moderate heat until reduced by half, about 10 minutes.

4. 4

   Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain well.

5. 5

   Add the pasta to the skillet with the Parmigiano-Reggiano, parsley, and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Serve immediately.