Orecchiette with Veal, Capers, and White Wine

From the kitchen of Kevin Kmetz 

(courtesy of foodandwine.com)

Serves 4 (double batch serves 8)

- 2 Tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove
- 1 lb ground veal
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dry white wine (Chardonnay works well)
- 1 1/2 cups chicken stock
- 1 tsp chopped thyme
- 1/2 tsp chopped rosemary
- 2 Tbsp small capers, rinsed 
- 3/4 lb orecchiette 
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1/4 cup chopped flat-leaf parsley
- 2 Tbsp unsalted butter 

Step 1) 

In a large skillet, heat the olive oil.  Add the onion and 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 longer pink and any liquid has evaporated (about 8 minutes).  Remove excess grease.

Step 2) 

Add the white wine to the skillet and boil over high heat until nearly evaporate (about 5 minutes).  Add the chicken stock, rosemary, and capers and simmer over moderate heat until the liquid is reduced by half (about 10 minutes).

Step 3)

Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente.  Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.  Cook over moderate heat, stirring frequently, until sauce is thick and creamy (1-2 minutes).  Transfer to bowls and serve right away