Orecchiette With Veal, Capers And White Wine

• 2 tb olive oil
• 1 onion finely chopped
• 1 garlic clove minced
• 1 lb ground veal
• s/p
• 1/2 c dry white wine
• 1 1/2 c chicken stock
• 1tsp chopped thyme
• 1/2 tsp chopped rosemary
• 2 tb capers rinsed
• 3/4 lb orecchiette
• 1/2 c parmigiano reggiano
• 1/4 c chopped flat parsley
• 2 tb unsalted butter

1. heat olive oil, add chopped onion and garlic. until softenend about 5 mins. add veal, s/p raise heat to high, and cook until meat is no longer pink, and liquid has evaporated.
2. add white wine, and boil over high heat until evaporated. Add chicken stock, thyme, rosemary and capers and simmer until liquid is reduced by half, about 10 mins.
3. cook pasta, drain well, and add to skillet with parmigiano parsley and butter. cook until sauce is thick and creamy about 1-2 mins.

olive oil, onion, garlic, ground veal, white wine, chicken stock, thyme, rosemary, capers, orecchiette, parmigiano reggiano, parsley, butter

Taken from www.epicurious.com/recipes/member/views/orecchiette-with-veal-capers-and-white-wine-50067004 (may not work)