Orecchiette with veal and rapini in a white wine sauce
Category – dinner
Description:
This pasta is a family favorite around here. We literally cannot get enough. It is so simple, yet so delicious and comforting. This is a meal you can whip up on a weeknight but tastes like something that would take hours on a Sunday.
Ingredients
Serves 4
Ingredients:
1 lb orecchiette pasta
2 tablespoons olive oil
1 cup chicken stock
1/2 pound ground veal
1 medium cooking onion
2 garlic cloves smashed
1/2 cup white wine
1/2 cup grated parmesan
1 tablespoon salted butter
1 nub of butter
Handful of rapini chopped
Handful of chopped parsley
Directions:
- Boil rapini until slightly tender. Add directly to ice bath to stop cooking and set aside.
- Sauté onion and smashed garlic in olive oil on medium high heat until fragrant.
- Add ground veal add salt and pepper to taste and cook until no pink remains. If you find that there is too much oil remove a couple spoons of it.
- Once veal is cooked add the white wine, bring to a boil and let it go until it evaporates.
- Add the chicken stock, bring to a simmer until liquid has reduced to half.
- At this point start your pasta. You will want to cook this until al dente or slightly under (this pasta will not cook much more in the sauce)
- Add the chopped rapini and parsley to the meat. Rapini will warm up.
- Add the pasta to the meat and rapini.
- Once pasta is added, add the butter and parmesan . Stir until a creamy sauce forms.
Serve immediately and enjoy
