My life right now includes lots of Physical Therapy to get back to where I was before my fall and subsequent surgery. I am healing quickly and have no discomfort, so it is just a matter of getting my strength back. I worked on several new recipes before I left for Italy at the beginning of June, so luckily, I can post those recipes until I get back to my kitchen. Who knew that a slip and fall could cause such a disruption in your life? Anyhow, I am getting around with my cane and hoping to take care of my animals again soon. My husband has been doing a great job covering for me, but the animals are mine to care for, and I need to get back to my chores soon!
On our recent trip to Italy, we spent eleven glorious days in Puglia, and we ate a lot of pasta! This recipe is another quick pasta recipe that uses orecchiette pasta, a staple in Puglia. The sauce comes together quickly and includes ground veal in a light cream sauce. This pasta shape complements the sauce nicely, and although you could use any pasta shape you prefer, I encourage you to try it with orecchiette.
Ingredients
- 3 Tablespoons Olive Oil
- 1 Medium Onion, Finely Chopped
- 3 Garlic Cloves, Minced
- 1 Pound Ground Veal
- Salt & Pepper To Taste
- 1/2 Cup White Wine
- 1 1/2 Cups Chicken Stock
- 3 Tablespoons Tomato Paste
- 1 Teaspoon Dried Oregano
- 2 Tablespoons Salted Capers, Rinsed Well
- 1/4 Cup Heavy Cream
- 3/4 Pound Orecchiette Pasta
To Serve:
- 1/4 Cup Finely Chopped Fresh Parsley
- 1/2 Cup Grated Pecorino Romano Cheese
Instructions
- In a heavy skillet, heat the olive oil.
- Add the onion, and cook until translucent, about 5 minutes.
- Add the garlic and cook a minute or two until fragrant.
- Add the veal, season with salt and pepper, and cook, stirring often, until the veal is no longer pink and any liquid has evaporated.
- Add the wine to the skillet, and cook over high heat until it has almost completely evaporated.
- Stir in the tomato paste, chicken stock, oregano, and capers.
- Cook over medium heat until the sauce has reduced by half.
- Stir in the heavy cream and simmer until thickened.
- While the sauce is reducing, heat a large pot of lightly salted water to a boil.
- Cook the pasta until it is “al dente”.
- Drain pasta, then add to the skillet with the sauce, and cook a minute or two until the sauce coats the pasta.
- Serve immediately with a sprinkling of fresh parsley and grated cheese.
Notes
Adapted from Food & Wine Orecchiette With Veal, Capers, & White Wine
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 640Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 117mgSodium: 579mgCarbohydrates: 39gFiber: 3gSugar: 5gProtein: 41g