Sauce - Fennel

FENNEL SAUCE:

1 cup	chicken or vegetable broth
2	fresh fennel bulbs (cleaned, trimmed & julienned)
3 oz.	sweet butter (unsalted)
1 Tlb.	lemon juice

1. Lightly sauté julienned fennel in 1 Tlb. sweet butter for 2 minutes.
2. Add broth and cook on medium heat with fennel until 2-3 oz of liquid remains.
3. Add lemon juice and swirl in remaining sweet butter until all the butter is absorbed.
4. Add hot cooked CAFFERATA pasta, simmer 1 minute and serve immediately.

Add Parmesan, fresh milled pepper and salt to taste.

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