Orecchiette With Veal Capers And White Wine
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground veal
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 tablespoons small capers, rinsed
- 3/4 pound orecchiette
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons unsalted butter
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