Orecchiette with Veal, Capers and White Wine

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