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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | medium (2-1/2" dia) | Onion, chopped | 2 | cloves | garlic chopped | 1 | pound | ground turkey | 1 | teaspoon | salt, to taste | 1 | teaspoon | black pepper, ground | 4 | fliud ounces | wine, dry white | 1 1/2 | cups | chicken broth or stock | 1 | teaspoon | thyme, chopped | 1/2 | teaspoon | rosemary, chopped | 2 | tablespoons, drained | capers | 12 | ounces | pasta, orecchiette | 1/2 | cup | grated parmesan | 1/4 | cup | Italian parsley, chopped | 2 | tablespoons | unsalted butter, cold |
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Steps
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Sequence
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Step
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| | 1 | In a large, deep skillet, heat olive oil. Add onion and garlic.Cook over med-high heat, stirring until soft, about 5 min. Add the veal (substitute ground turkey or chicken), season with salt/pepper an raise the heat to high, stirring occasionally until no longer pink, about 8 min. Add the wine and bring to boil over high heat until nearly evaporated, about 5 min. Add the chicken stock, thyme, rosemary and capers and simmer over med-high heat until the liquid is reduced by half, about 10 min. Meanwhile, cook the pasta in a large pot of boiling salted water. Drain well and add to the skillet with the Parmesan cheese, chopped parsley and butter. Cook over med heat, stirring frequently, until sauce is thick and creamy, 1-2 min. |
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