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Ingredients.
In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Add the veal, season with salt and pepper, and raise the heat to high.
Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
Add the white wine to the skillet.
Boil over high heat until nearly evaporated, about 5 minutes.
Add the chicken stock, thyme, rosemary, and capers.
Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.
Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.
Transfer to bowls and serve right away.