Best Orecchiette With Red Wine Veal Sauce Recipes

Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce image

Provided by Momginerd

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 707.4, Fat 25.4, SaturatedFat 10, Cholesterol 118.2, Sodium 1731.8, Carbohydrate 72.3, Fiber 3.7, Sugar 4.5, Protein 39.9

Fresh Semolina Orecchiette image

Yield Makes about 1 1/2 pounds

Number Of Ingredients 3

2 cups semolina
2 cups unbleached all-purpose flour
1 cup lukewarm water

Steps:

In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated). On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. Divide dough into 8 pieces and wrap separately in plastic wrap.
Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture. Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little semolina mixture.
Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly. Arrange orecchiette on a kitchen-towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.