Wish Upon A Dish: Orecchiette with Veal, Capers & White Wine

September 23, 2010

Orecchiette with Veal, Capers & White Wine

I love orecchiette pasta. I have not eaten pasta in 6 days. When I put pasta on the menu now, it's once a week when it used to be 2x. Maybe not a big deal but to me it is. I do not eat bread, OK, I do but maybe 5x a month. I do like rice and pasta, so for me to cut down 6 days of pasta and rice dishes to 2 a week is a good thing. We are eating grains & beans 4 days a week.

When I do eat pasta now, the dish better be outstanding.
This one is.....

You could substitute ground white meat chicken to cut down the cholesterol if you need to dietary wise, but veal has a zero GI and it is OK for a diabetic and it does lend more flavor to this dish.

Orecchiette with Veal, Capers and White Wine
(Adapted from Food and Wine)
Servings: 4
* 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

1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

2. Add the white wine to the skillet 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 the liquid is reduced by half, about 10 minutes.

3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese and chopped parsley. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

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