Pappardelle with fennel and olives from The New Cook by Donna Hay

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Notes about this recipe

  • meggan on November 16, 2020

    I used white anchovies for a milder taste. I love all things pappardelle.

  • Breadcrumbs on January 27, 2013

    p. 30 - Another hit from Donna Hay. So few ingredients but such big flavour. Very quick to pull together, particularly because onions and fennel are roasted. I prefer to breakdown the anchovies so I heated them in a small pan until they melted. I tossed in the caper berries and olives to heat them as well. Caper berries add a nice tang and the saltiness of the anchovies, olives and parmesan balance out the sweetness of the caramelized vegetables. We enjoyed the shavings of parmesan vs grated. The basil is essential as it adds a brightness to the dish. Lemon would be nice spritzed atop as well. Delicious. Photos here: http://chowhound.chow.com/topics/887978#7855723

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