Food Recipes Dinner Pasta and Noodle Dishes Orecchiette with Veal, Capers, and White Wine 5.0 (1,703) 20 Reviews "The sauce fits the pasta," says chef Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme, and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers — they hang on to the pasta when you lift up your fork." By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 23, 2022 Rate Print Share Photo: Diana Chistruga Total Time: 40 mins Yield: 4 servings Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced 1 pound ground veal Kosher salt Freshly ground black pepper ½ cup dry white wine 1 ½ cups chicken stock 1 teaspoon chopped thyme ½ teaspoon chopped rosemary 2 tablespoons small capers, rinsed ¾ pound orecchiette ½ cup Parmigiano-Reggiano cheese, grated ¼ cup chopped flat-leaf parsley 2 tablespoons unsalted butter Directions Diana Chistruga Ingredients. Diana Chistruga In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Diana Chistruga Add the veal, season with salt and pepper, and raise the heat to high. Diana Chistruga Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes. Diana Chistruga Add the white wine to the skillet. Diana Chistruga Boil over high heat until nearly evaporated, about 5 minutes. Diana Chistruga Add the chicken stock, thyme, rosemary, and capers. Diana Chistruga Simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Diana Chistruga 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. Diana Chistruga Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Diana Chistruga Transfer to bowls and serve right away. Make Ahead The veal sauce can be covered and refrigerated overnight. Rewarm the sauce before serving. Suggested Pairing Crisp, substantial white blend from northern Italy. Originally appeared: January 2010 Rate It Print