Servings: 4
Preparation Time: 25 minutes
Start to Finish Time: 1 hour
Why Orecchiette with Veal and Capers is a Culinary Masterpiece
When it comes to pairing pasta with sauce, some combinations are truly meant to be. Orecchiette, with its unique ear-shaped design, is the ideal vehicle for carrying the rich and velvety veal ragù in this dish. Judge Marc Vetri perfectly summed it up: “The sauce fits the pasta. The meat, the capers—they hang on to the pasta.” This harmonious pairing makes every bite a celebration of flavors and textures.
A Brief History of Orecchiette
The history of orecchiette, a traditional pasta from the Puglia region of Italy, is shrouded in mystery and fascinating theories. Some historians trace its origins to the 13th century, when the Angevins brought a similar pasta called “crosets” from Provence to Southern Italy. Others suggest that orecchiette was born in Bari between the 12th and 13th centuries, influenced by the Jewish community’s culinary traditions, including desserts like Aman’s ears—fried shortcrust pastry pockets shaped like ears. Local lore also ties the shape of orecchiette to the iconic Trulli roofs of Puglia, with their distinctive conical design inspiring this pasta’s ear-like appearance.
A Sauce with Elegance and Depth
What sets this veal ragù apart is its sophisticated blend of flavors. Ground veal provides a tender, slightly sweet base, while capers add pops of briny tanginess. Fresh thyme and rosemary lend herbal depth, and a splash of white wine ties everything together with a subtle acidity. Finished with butter for a creamy texture, this sauce exudes luxury without being overpowering.
Crafting the Perfect Dish
Every element of this recipe contributes to its perfection. The finely chopped onion and minced garlic create a fragrant foundation, while the slow simmering of the veal and broth ensures a depth of flavor that lingers on the palate. The final touch of grated Parmigiano-Reggiano and chopped parsley enhances the dish with a bright, nutty finish.
Why Make It Ahead?
This dish’s versatility makes it a fantastic choice for hosting. The veal ragù can be prepared a day in advance, allowing the flavors to meld and deepen overnight. Simply rewarm the sauce when ready to serve, making it a stress-free yet impressive option for any dinner party or family gathering.
The Luxurious Texture of Orecchiette
The choice of orecchiette is no accident. Its ear-like shape captures the sauce beautifully, ensuring each bite is perfectly coated. This synergy between pasta and sauce enhances the overall eating experience, allowing the rich, creamy ragù to shine.
A Home Run for Any Occasion
Whether you’re looking to impress guests or elevate your weeknight dinner, Orecchiette with Veal, Capers, and White Wine delivers on all fronts. Its elegant flavors, luxurious texture, and ease of preparation make it a dish you’ll return to time and time again. After all, as Marc Vetri declared, “This recipe is a home run!”
Prepare:
2 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 pound ground veal
1 dash salt
1 dash freshly ground pepper
1/2 cup white wine
1 1/2 cups low sodium chicken broth
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
2 tablespoons capers, rinsed
3/4 pound pasta, orecchiette
1/2 cup Parmigiano-Reggiano cheese, grated
1/4 cup flat leaf parsley, chopped
2 tablespoons unsalted butter
Instructions:
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.
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 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 right away.
This recipe is a home run! The veal gives it an elegant taste. The sauce is very creamy which adds to the luxurious nature of this dish.
MAKE AHEAD: The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.