Friends, foodies, and lovers of Italian dishes, gather around! Today, I bring to you an exquisite recipe that combines the richness of tender veal with the heartiness of capers and herbs, all drenched in a flavorful white wine sauce. This quick and easy weeknight recipe will take your taste buds on a journey to the sun-soaked hills of Italy.
What could be more perfect than a little ear-shaped pasta paired with juicy ground veal and tossed in a perfectly balanced sauce? Orecchiette pasta is just the right size to hold onto bits of ragù flavored white wine sauce, along with chopped rosemary and thyme, creating a combination that is full-bodied and satisfying.
As we open up our kitchens to new, creative recipes during these challenging times, this white wine pasta recipe is the perfect dish for enjoying a home-cooked meal with your loved ones. And best of all, it’s made with ingredients that are straightforward and simple to prepare.
So grab your apron, preheat your oven or skillet, and join me as we delve into the world of orecchiette pasta with veal, capers, and herb-white wine sauce. Don’t be afraid to venture off traditional cooking paths; let this dish invite you on a culinary adventure!
Why You’ll Love This Recipe
Yay, a new recipe! And it’s not just any recipe, it’s the Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce Recipe. Let me tell you why you are going to love this dish.
First off, this pasta dish is inspired by the Italian cuisine and we know that Italian dishes are always a crowd-pleaser. The combination of flavors in this recipe is exquisite. The tenderness of the veal combined with the salty goodness of capers makes for an explosion of flavors in your mouth.
Secondly, this is a quick and easy weeknight recipe. Yes, you heard that right! Quick and easy to make, perfect for those busy weeknights when you don’t have much time to cook but still want a satisfying and delicious meal.
Thirdly, and most importantly, both the chef and the diner can play around with different variations of ingredients, while maintaining the essence of the recipe. You can substitute the ground veal with other types of meat like ground turkey or beef, giving it a personal touch. Additionally, broccoli rabe or any other greens may be added as substitutes providing nutrients alongside the flavor burst.
Lastly, whether you’re planning a romantic dinner for two or feeding an entire family gathering, this recipe serves up to six people making it perfect for batch cooking or meal prepping too. Trust me, I have made this recipe several times and it never fails to satisfy every type of taste bud.
Now that you know why you’ll love Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce Recipe. Don’t wait anymore! Get into your kitchen pantry and let’s make magic happen!
Here are the ingredients needed to make this flavorful orecchiette pasta with veal, capers, and herb-white wine sauce recipe:
- 1 lb. ground veal
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 cups dry white wine
- 1 ½ cups of orecchiette pasta
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 teaspoons of capers
- 1 sprig of fresh rosemary,
- 1 sprig of fresh thyme
- Fresh flat-leaf parsley, chopped
- Parmigiano-reggiano cheese
These ingredients are what makes this recipe unique. The ear-shaped orecchiette pasta combines with tender veal ragu flavored in white wine and capers, thyme and rosemary tossed in extra-virgin olive oil. It creates an incredible aroma that will fill your kitchen while cooking.
The Recipe How-To
Step 1: Cook the Orecchiette Pasta
Fill a large pot of salted water and bring it to boil. Add the orecchiette pasta and cook it till al dente. Drain the water out of the pasta and set aside.
Step 2: Cook the Veal Ragù
First, in a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add 1 medium onion finely chopped and 1 garlic clove minced, cook them until the onion becomes translucent. Then add 1 lb ground veal to the skillet, season with salt freshly ground black pepper and continue to cook until browned.
After browning the meat, add a cup of dry white wine to deglaze the skillet. When most of the wine has evaporated, stir in some chopped fresh rosemary, some chopped fresh thyme, and 1/2 cup capers. Cook for another minute or two with these additional ingredients, then remove from heat.
Step 3: Make the Herb-White Wine Sauce
In a saucepan, melt 2 tablespoons butter over medium heat. Once melted, add another clove of garlic, minced, and cook for about one minute. Add in 1/4 cup white wine and let it simmer on a low flame for another minute.
Next, add some finely grated parmigiano-reggiano cheese to help thicken up the sauce to your desired consistency. Thin it out further if needed by mixing in additional white wine. Finally, toss in some finely chopped fresh parsley to give it a fresh pop of color and flavor.
Step 4: Combine Everything Together
Add the cooked orecchiette pasta into a large skillet where you have already mixed your veal ragù with some additional white wine sauce. Toss everything together until the pasta is well coated with the sauce.
Step 5: Serve and Enjoy
Divide the pasta among four plates and serve them hot. Optionally, garnish with some additional chopped fresh parsley or grated parmesan cheese for added visual appeal.
Substitutions and Variations
Fancy a little twist to the classic recipe? Fear not, because there are plenty of substitutes and variations you can explore! Firstly, if you prefer chicken over veal, you can easily swap it for an equally tender and delicious dish. Ground meat options such as beef, pork, or turkey are also excellent alternatives. If you would rather make a vegetarian version of this recipe, try using mushrooms or eggplant in place of the meat.
As for the pasta, feel free to use your favorite variety. While orecchiette’s unique ear shape provides an ideal vessel for catching the sauce and capers, you can also try spaghetti or penne for a different texture. Alternatively, add some greens to your dish by subbing out pasta with broccoli rabe.
Changing up the herbs and spices can also greatly impact the flavor of your dish. Experiment with different combinations such as thyme and sage or basil and parsley. If rosemary isn’t your favorite herb, try using chopped tarragon instead.
Finally, if dry white wine isn’t available in your pantry, substitute it with chicken or beef broth for a less acidic version. Don’t be afraid to get creative with ingredient substitutions – that’s how new recipes are born!
Serving and Pairing
Orecchiette pasta with veal, capers, and herb-white wine sauce is a dish that pairs perfectly with a glass of dry white wine. The flavorful notes of the ragù flavored with capers, thyme, and rosemary tossed with little ear-shaped orecchiette pasta match the crispness of a white wine.
For this recipe, I recommend serving a Chardonnay or Sauvignon Blanc for an unforgettable dining experience. The acidity and fruity flavor profile of these wines will nicely complement the richness and earthy flavors of the veal ragù.
If you want to add more complexity to your meal, consider pairing this dish with steamed broccoli rabe on the side or topped with freshly chopped parsley and grated Parmigiano-Reggiano cheese. This will not only add extra texture and freshness to your plate but will also bring out the flavors of the veal ragù in the pasta.
Overall, this recipe has a lightness and tanginess that makes it a great option for pairing with white wine. Your guests are sure to appreciate the balance between the acidity of the wine and the richness of the veal capers white wine sauce, making it a perfect choice for an Italian-inspired dinner party or an easy weeknight meal.
Make-Ahead, Storing and Reheating
Concerned about reheating leftovers? Fear not, for this recipe is perfect for preparing ahead of time and reheating. Whether you have to take your dish on-the-go, pack it for a picnic or meal-prep, this delicious Orecchiette Pasta with Veal, Capers, and Herb-White Wine Sauce recipe can be easily made ahead.
After cooking the pasta, toss it with a little olive oil to keep it from sticking together. Then store it in an airtight container in the refrigerator until ready to use. You can also make the veal ragù and white wine sauce in advance and store in separate containers.
To reheat, simply bring the veal ragù and white wine sauce back to a simmer in a non-stick pan over medium heat. Then add the refrigerated pasta to the simmering sauce and gently toss until warmed through. If needed, add more white wine or chicken broth to the sauce as you reheat it.
Additionally, if you have any leftover pasta sauce (still without any pasta), you can store it in an airtight container in the fridge for 3-4 days or freeze it for up to 2 months. When ready to use, simply defrost in the fridge overnight and reheat over medium heat on the stove.
This make-ahead capability makes this recipe ideal for quick weeknight dinners, meal prepping or even entertaining. Once reheated, you won’t even believe that this was made earlier – it’ll taste just as fresh and delicious as when made originally!
Tips for Perfect Results
To ensure perfect results when making Orecchiette Pasta with Veal, Capers, and Herb-White Wine Sauce, the following tips will come in handy:
1) Use quality ingredients: since this is an Italian-inspired dish, it is crucial to use high-quality ingredients. For instance, use fresh herbs like rosemary, parsley, and thyme instead of dried ones. Also, use freshly grated Parmigiano-Reggiano cheese instead of pre-shredded cheese.
2) Don’t overcook the veal ragu: ground veal is quite tender and cooks quickly; hence it’s essential not to overcook it. Overcooking the veal ragu will result in a chewy texture and dry meat.
3) Cook pasta al dente: for the best results, cook the orecchiette until it’s just firm to the bite. Cooking pasta for too long will result in a mushy texture that won’t pair well with the creamy sauce.
4) Toss little by little: when adding the pasta to the sauce, toss it little by little as this helps to coat each piece evenly.
5) Use a large pot when boiling pasta: using a large pot of salted water allows you to cook the pasta evenly and ensures that it doesn’t stick together.
With these tips in mind, you can make this dish like a pro – flavorful and perfectly cooked!
Before we dive into the frequently asked questions about this Orecchiette Pasta with Veal, Capers, and Herb-White Wine Sauce recipe, let me remind you of the beautiful blend of flavors in this dish. With tender veal ragù flavored with thyme, rosemary, capers, and dry white wine tossed with little ear-shaped orecchiette pasta, you’ll be delighted by every bite. Trust me when I say that this recipe is not to be missed. Now, let’s get to those FAQs.
Which white wine for pasta sauce?
When it comes to enhancing the flavors of white wine pasta sauce, aromatic whites like Riesling, Vouvray, or Muscat are excellent choices. Those who adore pesto dishes will find that dry whites like Gavi or Soave complement the sauce perfectly, and a light Chardonnay is also a great option to consider.
What is orecchiette pasta good for?
Originated in the southern part of Italy is the small ear-shaped pasta known as orecchiette, which translates to “little ears” in Italian. This type of pasta lends itself well to pairing with rustic vegetables and rich, creamy sauces as its shape allows each bite to contain more flavor.
What is orecchiette puglia?
This delectable pasta dish, proudly bearing the name Orecchiette alla Pugliese, is highly regarded in the region of Puglia. The pasta absorbs the flavors and colors of the broccoli rabe, which is used to cook it. A hint of Puglian olive oil is used to bring out the dish’s regional character.
In conclusion, this recipe for Orecchiette Pasta with Veal, Capers, and Herb-White Wine Sauce is truly an exquisite dish that you will love. With its flavorful combination of tender veal, capers, and herbs in a white wine sauce, this pasta dish is a true delight for the taste buds. Its irresistible aroma and mouth-watering taste are sure to make you fall head over heels in love with it.
Whether you are looking to impress your guests or treat yourself to a gourmet meal, this recipe is the perfect choice. Its quick and easy recipe makes it an ideal weeknight dinner option. Plus, this recipe allows for substitutions and variations tailored to your liking, such as broccoli rabe or ground turkey instead of veal.
In summary, from its ingredients to its flavors and pairings, this recipe has it all. So why not indulge yourself in some Italian dishes with this delicious Orecchiette Pasta with Veal, Capers, and Herb-White Wine Sauce recipe? I highly recommend giving it a try and know you won’t be disappointed!
Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce Recipe
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 lb ground veal
- 2 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 2 tablespoons capers, drained
- 12 ounces orecchiette, dry
- 1/2 cup parmigiano-reggiano cheese, grated
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons butter
- In a large skillet, heat the olive oil. Add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
- Add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
- Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
- Reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
- Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
- Drain pasta well, then return it to the pot.
- On top of the pasta, add the cheese, parsley, and butter, and stir gently.
- Now add the veal sauce mixture to the pasta, stir gently.
- Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
- Transfer to bowls and serve right away.