Orecchiette With Veal, Capers And White Wine

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.