Orecchiette Pasta with Veal Capers and Herb White Wine Sauce
Elevate your pasta night with this indulgent recipe for Orecchiette Pasta with Veal, Capers, and Herb White Wine Sauce. This sophisticated dish combines tender veal cutlets seared to golden perfection, the briny tang of capers, and the fragrant aroma of fresh herbs, all enveloped in a luscious white wine and chicken stock reduction. Each bite of the orecchiette pasta soaks up the velvety sauce, while a hint of lemon zest adds a bright finish. Ready in just 40 minutes and ideal for a cozy dinner or an elegant gathering, this recipe is as versatile as it is tantalizing. Serve with a sprinkle of Parmesan for extra richness and watch this Italian-inspired creation become a family favorite. Perfect keywords for this recipe include "orecchiette pasta recipe," "veal with white wine sauce," "herb pasta dish," and "easy gourmet pasta dinner."
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Recipe Information
Ingredients
- 400 g Orecchiette pasta
- 300 g Veal cutlets
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 Garlic cloves, minced
- 2 tbsp Capers, rinsed and drained
- 250 ml Dry white wine
- 200 ml Chicken stock
- 2 tbsp Fresh parsley, chopped
- 1 tsp Fresh thyme leaves
- 1 tsp Lemon zest
- 50 g Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the orecchiette pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, season the veal cutlets with salt and black pepper on both sides. Lightly dust them with flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the veal cutlets and sear for 2-3 minutes per side until golden brown and cooked through. Remove the veal from the skillet and set aside on a plate.
Lower the heat to medium and add the remaining olive oil and butter to the skillet. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the capers, white wine, and chicken stock, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes to reduce and concentrate the flavors.
Add the chopped parsley, thyme, and lemon zest to the sauce, stirring to combine. Return the seared veal to the skillet and spoon the sauce over it to warm through for 2-3 minutes.
Add the cooked orecchiette pasta to the skillet along with 2-3 tablespoons of the reserved pasta water. Toss to coat the pasta evenly in the sauce.
Taste and adjust seasoning with additional salt and pepper, if needed. Serve immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.2 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1991 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
