Orecchiette with Veal Sauce Recipe - Orecchiette al Vitello
Orecchiette, pasta shaped like little ears, are a southern specialty, from Puglia, and very good with a rich veal sauce.
See Also
About Orecchiette, and making them
Pasta Basics
Other meat sauces
Finely dice the veal. Mince the onion and the garlic, and mince the garlic. Mash the fennel seeds in a mortar, or blend them. Heat the oil in a broad pot and sauté the minced onion and the fennel seeds; when the onions have begun to brown stir in the meat as well and continue cooking until it has browned. Stir in the wine, reduce the heat to a simmer. Meanwhile, drain and crush the tomatoes; stir them in once the wine has evaporated.
Mince the red pepper, crumble the bouillon cubes, and mix them with the grated lemon zest and a pinch of nutmeg; stir this mixture into the sauce, and simmer it for about a half hour.
In the meantime bring water to boil and cook the pasta; when it is done pour the sauce over it and serve, with the grated Pecorino. This is again quite hearty, and will serve four with a tossed salad? The wine? I would suggest something along the lines of a Castel del Monte Rosso, for Example Rivera's, or a Rosso del Salentino.
As is true for Sugo alla Bolognese, you can expand this recipe and freeze some for later.
Yield: 4-6 servings Orecchiette with Veal Sauce.
A wine? I would go with a red, perhaps a Negroamaro from the Salentino.
See Also
About Orecchiette, and making them
Pasta Basics
Other meat sauces
Ingredients
- 1 1/4 pounds (500 g) veal
- 1 medium onion
- 3 cloves garlic
- About 2 teaspoons fennel seeds (to taste)
- 1/3 cup olive oil
- 1 cup dry white wine
- 1 pound canned plum tomatoes
- 2 bouillon cubes
- The grated zest of a lemon
- A half-inch piece of hot red pepper
- Nutmeg
- Grated Pecorino
- Salt
- 1 pound (500 g) orecchiette, a Puglian type of pasta, or short pasta
Preparation
Finely dice the veal. Mince the onion and the garlic, and mince the garlic. Mash the fennel seeds in a mortar, or blend them. Heat the oil in a broad pot and sauté the minced onion and the fennel seeds; when the onions have begun to brown stir in the meat as well and continue cooking until it has browned. Stir in the wine, reduce the heat to a simmer. Meanwhile, drain and crush the tomatoes; stir them in once the wine has evaporated.
Mince the red pepper, crumble the bouillon cubes, and mix them with the grated lemon zest and a pinch of nutmeg; stir this mixture into the sauce, and simmer it for about a half hour.
In the meantime bring water to boil and cook the pasta; when it is done pour the sauce over it and serve, with the grated Pecorino. This is again quite hearty, and will serve four with a tossed salad? The wine? I would suggest something along the lines of a Castel del Monte Rosso, for Example Rivera's, or a Rosso del Salentino.
As is true for Sugo alla Bolognese, you can expand this recipe and freeze some for later.
Yield: 4-6 servings Orecchiette with Veal Sauce.
A wine? I would go with a red, perhaps a Negroamaro from the Salentino.
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