SRC Pasta with Veal, White Wine, and Capers from Oh! You Cook!

For this month’s Secret Recipe Club, I was assigned Oh! You Cook! (Which is such a cute name.)  In addition to writing the blog, Dena has also authored The Everything Kosher Slow Cooker Cookbook – how cool is that?!  As you can imagine, her recipes are kosher, but that doesn’t mean that you have to be in order to enjoy them!

I was, of course, very interested in the Challah Bread Pudding, and a couple of other desserts including Blueberry Pudding Pie, Raspberry Custard Pie, and Almond Rice Pudding.  But I really wanted to make something savory.  I loved that she had several recipes that used pomegranate molasses, and ingredient that I love and am always looking for uses for.  And the Picadillo Meat Loaf and Honey Mustard Chicken looked very weeknight friendly.

But in the end, I chose the Orecchiette with Veal, Capers, and White Wine.  It looked so good (and easy) that I couldn’t pass it up.

Start by sauteing onion and garlic, browning the veal, then adding the white wine and allowing it to cook out.

Then add chicken stock, thyme, rosemary, and capers and allow to simmer until the liquid is reduced by half.

Finish with butter (or margarine, if you are kosher) and parsley.  So simple!

Toss with pasta and you are done!  I was not able to find orrecchiette, sadly, but I wanted to use a pasta with similar sauce scooping capabilities.  So I chose to go with a medium shell, and it worked out perfectly.  I was wondering if it would need some Parmesan cheese (and it turns out that the original recipe did use it), but I found that it didn’t need it.  Jasper and I both scarfed down multiple bowls of this and were very pleased.

Pasta with Veal, White Wine, and Capers
adapted from Oh! You Cook!
Serves 4-6

2 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, minced (about 1 tsp)
1 lb ground veal (or turkey)
1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
1 cup dry white wine
1 cup chicken broth (low sodium preferred)
2 sprigs fresh thyme (or 1/2 tsp dried)
1 sprig fresh rosemary (or 1 tsp dried)
2 tbsp capers, rinsed
1 lb pasta, orecchiette or medium shells
1/4 cup flat parsley, chopped
1 tbsp butter or margarine
1/2 cup Parmesan cheese (optional)

Heat olive oil in a large skillet over medium-high heat.  Add chopped onion and cook, stirring frequently, until the onions have softened, about 5 minutes.  Add garlic and cook for 30 seconds more.

Add the ground veal, salt, and pepper. Cook, stirring and breaking up, until the veal is no longer pink, about 5 minutes.  You may drain off the grease at this point if you wish, but it is not required.

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.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.  Drain the pasta, reserving some of the pasta water, and add it to the skillet with the meat sauce.

Add in the chopped parsley, butter, and a splash of pasta water.  Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.

Transfer to bowls and serve right away.  Top with Parmesan, if desired.

One Year Ago – Maple Bourbon Glazed Chicken
Two Years Ago – Salmon Pizzette
Three Years Ago – Quinoa Mac and Cheese
Four Years Ago – Snickerdoodle Surprise Cookies