Orecchiette with Veal, Capers, and White Wine

Ingredients:

2 tablespoon(s) extra-virgin olive oil
1 medium onion, finely chopped
1 clove(s) garlic, minced
1 pound(s) ground veal
Salt and freshly ground pepper
1/2 cup(s) dry white wine
1 1/2 cup(s) chicken stock
1 teaspoon(s) chopped thyme
1/2 teaspoon(s) chopped rosemary
2 tablespoon(s) small capers, rinsed
3/4 pound(s) orecchiette
1/2 cup(s) grated Parmigiano-Reggiano
1/4 cup(s) chopped flat-leaf parsley
2 tablespoon(s) unsalted butter


Directions:

1.In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper, and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

2.Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary, and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

3.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, chopped parsley, and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve immediately.