Orecchiette with Veal, Capers and White Wine

Orecchiette with Veal, Capers and White Wine
Photo by Quentin Bacon


  • 0.5 cup(s) dry white wine
  • 0.75 pound(s) orecchiette
  • 0.5 cup(s) grated Parmigiano-Reggiano
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 medium onion
  • 1.5 cup(s) chicken stock
  • 0.25 cup(s) chopped flat-leaf parsley
  • + 7 more ingredients
    • 2 tablespoon(s) small capers
    • 1 teaspoon(s) chopped thyme
    • 1 pound(s) ground veal
    • 0.5 teaspoon(s) chopped rosemary
    • 1 clove(s) garlic
    • 2 tablespoon(s) unsalted butter
    • Salt and freshly ground pepper

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 l...

View full recipe at Food & Wine


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