I found this recipe in an old Food & Wine magazine years ago. I originally made it with lamb and absolutely loved the saltiness of the capers. Recently I tried it with our Rose Veal and believe it may have been even better!
Pasta with Veal, Capers, and White Wine
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1-2 garlic cloves, minced
- 1 pound ground veal
- ½ cup dry white wine
- 1 ½ cups chicken stock
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 tablespoons small capers, rinsed
- 3/4 pound pasta*
- 1/2 cup fresh grated Parmigiano-Reggiano cheese
- 1/8 cup flat leaf parsley
- 2 tablespoons butter
In a large skillet, heat olive oil. Add chopped onions and garlic and cook over medium heat until soft and translucent.
Add veal and cook until no longer pink.
Add white wine, turn heat up to medium high, boiling the wine until it has almost entirely evaporated. Reduce heat to medium. Add chicken stock, herbs, and capers and simmer until the liquid is reduced by half.
Meanwhile, cook the pasta in a large pot of boiling salted water. Cook until al dente. Drain pasta and add to skillet along with cheese, parsley, and butter. Continue to cook, stirring frequently, until the sauce is thick and creamy. Serve immediately.
*I made it with campanelle pasta as that’s what I had on hand. Orecchietta pasta would have also been an excellent choice for this sauce.
Note: If your house is anything like mine, it is easy to get distracted and overcook this dish. This will result in too much evaporation of the liquids. If you do, simply add a little extra chicken stock before adding the cheese, parsley, and butter.