Orecchiette with Veal, Capers and White Wine

Ingredients

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

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