Fennel & Brussels

2 Tbsp olive oil

1/2 red onion, quartered / sliced

1 fennel bulb, stemmed / quartered / sliced

brussels sprouts, stemmed / quartered

2-3 garlic cloves, halved & sliced

3 strips of canned anchovy

1/2 tsp coriander

1/2 tsp dried mustard

1/2 tsp dried basil

salt / pepper

2 Tbsp capers

1/3 cup ricotta

saute all but capers / ricotta until brussels are barely tender

stir in capers / ricotta until ricotta melts into the vegetables