Best 2 Orecchiette With Veal Capers And White Wine Recipes

Indulge in the symphony of flavors with Orecchiette with Veal, Capers, and White Wine, a delectable dish that marries the rustic charm of orecchiette pasta with the savory richness of veal, tangy capers, and a splash of white wine. Embark on a culinary journey to Southern Italy with this classic combination, where each ingredient plays a harmonious role. Discover the secrets behind the perfectly cooked veal, the art of balancing flavors with capers and white wine, and the delightful presentation that elevates this dish from ordinary to extraordinary. Unleash your inner chef and embark on a taste adventure with this quintessential Italian pasta dish. From selecting the finest ingredients to mastering the techniques, this culinary guide will equip you to create an unforgettable meal that will impress your family and friends. So, prepare your taste buds and let's delve into the world of Orecchiette with Veal, Capers, and White Wine.

Here are our top 2 tried and tested recipes!

ORECCHIETTE PASTA WITH VEAL, CAPERS, AND HERB-WHITE WINE SAUCE

Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce image

I made this for my "foody" Italian spouse and it totally impressed! This ended Valentine's Day on a very high note (wink). Packed full of earthy flavors and light, creamy sauce. This will now be part of our bi-weekly recipe rotation!

Provided by Momginerd

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground veal
2 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 cup dry white wine
1 1/2 cups chicken stock
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
2 tablespoons capers, drained
12 ounces orecchiette, dry
1/2 cup parmigiano-reggiano cheese, grated
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter

Steps:

In a large skillet, heat the olive oil. Add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
Reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
Drain pasta well, then return it to the pot.
On top of the pasta, add the cheese, parsley, and butter, and stir gently.
Now add the veal sauce mixture to the pasta, stir gently.
Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
Transfer to bowls and serve right away.

Nutrition Facts : Calories 707.4, Fat 25.4, SaturatedFat 10, Cholesterol 118.2, Sodium 1731.8, Carbohydrate 72.3, Fiber 3.7, Sugar 4.5, Protein 39.9

ORECCHIETTE WITH RED-WINE VEAL SAUCE

Orecchiette with Red-Wine Veal Sauce image

Categories Blender Food Processor Beef Pasta Tomato Sauté Red Wine Winter Gourmet

Yield Serves 6 to 8 as a main course

Number Of Ingredients 9

Ingredients

For sauce
2 1/2 pounds veal shanks (osso buco; four 1 3/4-inch-thick pieces)
1/3 cup olive oil
2 large red onions
a 28-to-32 ounce can whole tomatoes including juice
2 cups dry red wine
1/2 teaspoon dried hot red pepper flaked
3 whole cloves
1 1/2 pounds Fresh Semolina Orecchiette or 1 1/4 pounds dried orecchiette

Steps:

Make sauce:
Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

Tips:

Prepare the Ingredients:

Before starting, ensure all ingredients are ready and measured accurately.
Slice the veal into thin strips, about 1/4 inch thick.
Finely chop the onion and parsley.
Capers should be drained and rinsed if packed in brine.
Grate the Parmesan cheese and set aside.

Cook the Orecchiette:

Bring a large pot of salted water to a boil. Once boiling, add the orecchiette pasta and cook according to the package instructions, stirring occasionally to prevent sticking.
Reserve about 1/2 cup of the pasta cooking water before draining.

Sauté the Veal:

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the veal strips and sauté for 3-4 minutes, stirring occasionally, until browned and cooked through.
Remove the veal from the skillet and set aside.

Make the Sauce:

In the same skillet used to cook the veal, add the onion and cook until softened, about 2 minutes.
Stir in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to cook off.
Add the capers, parsley, and reserved pasta cooking water. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Combine Everything:

Return the cooked veal to the skillet with the sauce. Stir to combine.
Drain the cooked orecchiette and add it to the skillet. Toss everything together until well coated with the sauce.

Serve and Garnish:

Transfer the orecchiette with veal, capers, and white wine to a serving dish.
Garnish with freshly grated Parmesan cheese and additional parsley, if desired.
Serve immediately while hot, accompanied by crusty bread or a side salad.

Conclusion:

A Flavorful and Satisfying Dish:

This orecchiette with veal, capers, and white wine is an undeniably satisfying dish.
The combination of flavors from the tender veal, briny capers, aromatic white wine, and savory Parmesan cheese creates a harmonious and delectable experience.
The tips provided throughout the recipe ensure successful preparation, guiding you through each step from prepping ingredients to cooking and assembling the dish.
Whether you're a seasoned cook or a novice in the kitchen, this recipe offers a delightful culinary adventure that will surely impress your taste buds and leave you craving for more.