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)
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Ground veal (1/2 pound)
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Shallot (1 medium-sized, finely chopped)
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Fresh garlic (1 teaspoon, minced)
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Sea salt (1/2 teaspoon)
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Ground black pepper (1/2 teaspoon)
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Fresh thyme (2 teaspoons)
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White wine (1/4 cup)
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Chicken broth (1/2 cup)
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Kale (2 cups, roughly chopped)
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Shiitake mushrooms (1 cup, fresh, chopped)
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Capers (2 tablespoons, chopped)
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Lemon zest (2 teaspoons)
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Parmesan cheese (1/4 cup, shredded)
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In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat.
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Add the ground veal, garlic, chopped shallot, 1/2 teaspoon each of salt and pepper, and fresh thyme.
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Reduce heat and saute the meat mixture with a wooden spoon for 5 minutes, until the meat is fully cooked and no longer pink.
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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.
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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.
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Using a slotted spoon, transfer the cooked pasta to the skillet.
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Add chopped capers and lemon zest and then taste for seasoning. Add salt as needed.
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Serve pasta in individual bowls and garnish with freshly grated Parmesan cheese.