Fennel Pasta Sauce with Capers

Ingredients

• 1 bulb fennel (with greens)
• 2 pickled anchovies
• 1 tbsp capers (jar)
• Salt
• 1 tbsp Olive Oil
• 100 ml classic vegetable broth
• 125 ml Soy cream
• 20 g Grana Padano (1 piece)
• 0.5 lemon
• Pepper
• 175 g pasta (e.g., pappardelle or wide ribbon noodles)

Instructions

1. 1.

   Wash, trim and set aside the fennel greens. Cut the bulb into 6 thick wedges, then slice across into thin strips.

2. 2.

   Rinse anchovies under running water, pat dry with paper towels and finely chop.

3. 3.

   Place capers in a small sieve, rinse under running water and let drain.

4. 4.

   Heat oil in a large high-sided pan and sauté the fennel over medium heat for 2 minutes while stirring.

5. 5.

   Add anchovies, broth and soy cream, bring to a boil and simmer gently for 6-8 minutes over medium heat.

6. 6.

   Meanwhile grate the cheese finely and juice half a lemon. Shake off excess moisture from the fennel greens and roughly chop them.

7. 7.

   Stir cheese and capers into the sauce. Season with salt, pepper and 1–2 tbsp lemon juice. Sprinkle with fennel greens and serve.