Pasta Sauce with Caviar

Ingredients

• 600 g leeks (3 stalks)
• 1 tbsp Olive Oil
• 10 g yogurt butter (2 tsp)
• Salt
• 1 small garlic clove
• 2 tbsp anis liqueur (or a pinch of ground anise)
• 150 ml poultry broth
• 150 ml soy cream
• coarsely ground pepper
• 30 g caviar (glass)
• 350 g pasta (e.g., conchiglie/muscle shells)

Instructions

1. 1.

   Quarter leeks lengthwise, wash and trim. Cut the light and dark parts diagonally into small pieces.

2. 2.

   Heat oil and butter in a pot. Sauté leeks over low heat for 2 minutes and lightly salt them.

3. 3.

   Peel garlic clove and press through a garlic press into the pot. Season with anis liqueur or anise.

4. 4.

   Pour broth and soy cream over leeks, stirring occasionally, and simmer gently for 10 minutes over medium heat.

5. 5.

   Season sauce with salt and pepper, fold in half of the caviar, and sprinkle the remaining caviar on top.