June 12, 2016 by dgarnett2013
Tagliatelle with Chicken from the Venetian Ghetto: Book of Jewish Food by Claudia Roden (and in How to Eat by Nigella Lawson).
- 1 chicken
- 2 tabs extra virgin olive oil
- needles from 2 – 3 sprigs of rosemary, chopped very finely
- 50g sultanas, soaked in warm water for 30 mins (I LEAVE THESE OUT)
- 100g pine nuts, lightly roasted
- 500g tagliatelle
Preheat the oven to 180℃.
Rub the chicken with oil and sprinkle with salt and pepper, then place it breast side down in a baking dish and put in the oven for 1 – 1½ hours, until well browned, turning it over towards the end to brown the breast. It’s done when juices run clear, not pink, when you cut into the thigh.
When the chicken’s nearly ready, put abundant water on for the pasta, salting it when it boils.
Take the chicken out of the oven and take the meat off the bone, leaving all the skin on, and cut it into small pieces.
For the sauced, pour ALL the juices from the roasting dish into a saucepan. Add the finely chopped rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
When the pasta’s cooked and drained, toss it with the sauce and chicken pieces in a large warmed bowl. Add some flat-leaf parsley.
Made for lunch on a sunny day with the Barrows and Sussmans.