Sunday, January 24, 2010

Orecchiette with Veal, capers, white wine sauce

The simple, super tasty meal that takes less than forty minutes is very much appreciated for times when you don't have much time, say, next Tuesday. I love when meals taste as though much more time and effort was necessary. Just don't call it a forty-minute meal. Or Yum-O.

Use the closest pasta you can find, apparently there was a run on orecchiette the day I was at the store, so I grabbed some tiny shells with a name I can't pronounce. Which sucks, cause I just learned how to say orecchiette.


Orecchiette with Veal, capers, white wine sauce

4 servings

2 TB EVOO
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground veal
S&P
1/2 C dry white wine
1 1/2 C chicken stock
1 ts fresh thyme, chopped
1/2 ts fresh rosemary, chopped
2 TB small capers, rinsed
3/4 lb orecchiette
1/2 C grated really good Parmigiano-Reggiano
1/4 C parsley, chopped
2 TB unsalted butter

Heat the very healthy fat EVOO in a large skillet. Add the onion and cook, stirring frequently, over medium heat for 4 minutes. Add the garlic and cook for 1 minute. Add the veal and then season with about 1/2 ts of S&P. Kosher and freshly cracked black pepper of course. Cook over medium heat for about 8 minutes, until no longer pink.

Once the veal has browned, add the wine to the skillet and scrape up the tasty bits. Turn up the heat to medium-high and cook for about 5 minutes, until reduced by half. Add stock, herbs, capers and simmer over medium-low heat for about 10 minutes, until reduced by half. Cook the pasta to al dente during this time and drain well.

Once the pasta has drained, add it to the skillet with the parsley, butter, and cheese. Stir over medium heat for a couple minutes until nice and creamy. You can add a bit more butter if things seem dry, or if you are a Deen. Once things look ridiculously delicious, put it in something to eat it out of, top with fresh parm-regg, and please do enjoy.

As with most tasty meals, a nice wine to pair would be ideal. An A to Z Pinot Gris is what I had on hand and was excellent with crisp and very bright fruit. An Italian Pinot Grigio would be good too, or whatever you like.

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