bigelow street bites

pasta with sauteed veal, kale, and shiitake mushrooms

This pasta dish is hearty, flavorful, and the perfect transitional pasta dish to round out the winter. Ground veal is not often a meat that I purchase, but it came in our monthly meat share delivery and I was thrilled to give it a try. The veal partners well with fresh kale and mushrooms, and the fresh thyme and lemon zest brighten and balance the sauce. I would suggest serving with a bright white wine such as a Sauvignon Blanc or Viognier.

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• Olive oil (2 tablespoons)

• Ground veal (1/2 pound)

• Shallot (1 medium-sized, finely chopped)

• Fresh garlic (1 teaspoon, minced)

• Sea salt (1/2 teaspoon)

• Ground black pepper (1/2 teaspoon)

• Fresh thyme (2 teaspoons)

• White wine (1/4 cup)

• Chicken broth (1/2 cup)

• Kale (2 cups, roughly chopped)

• Shiitake mushrooms (1 cup, fresh, chopped)

• Capers (2 tablespoons, chopped)

• Lemon zest (2 teaspoons)

• Parmesan cheese (1/4 cup, shredded)

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1. In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. 

2. Add the ground veal, garlic, chopped shallot, 1/2 teaspoon each of salt and pepper, and fresh thyme. 

3. Reduce heat and saute the meat mixture with a wooden spoon for 5 minutes, until the meat is fully cooked and no longer pink.

4. Add the white wine, chicken broth, kale and shiitake mushrooms and stir into sauce until evenly combined. Continue to simmer sauce over low heat, stirring frequently as the vegetables cook.

5. While the sauce is simmering, boil water in a medium saucepan. Cook pasta per the package directions, until al dente. Taste to be sure it is fully cooked. 

6. Using a slotted spoon, transfer the cooked pasta to the skillet.

7. Add chopped capers and lemon zest and then taste for seasoning. Add salt as needed.

8. Serve pasta in individual bowls and garnish with freshly grated Parmesan cheese.