Tagliatelle with Chicken from the Venetian Ghetto

Name: Tagliatelle with Chicken from the Venetian Ghetto
Cuisine: Italian
Ingredients: needles from 2 or 3 sprigs rosemary, chopped very finely; 1 chicken (a 1½ kg one will feed 4); 2 tablespoons extra virgin olive oil; 500 g tagliatelle; 100 g pine nuts, lightly toasted; 50 g sultanas, soaked in warm water for 30 minutes

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This recipe comes from one of the best food books I’ve read, Claudia Roden’s The Book of Jewish Food. It is rather far removed from the sort of food I think of as typically Jewish over here, which might be comforting but lacks many of the other culinary virtues.

Of course you can use raisins: I prefer sultanas.

Ingredients

1 chicken (a 1½ kg one will feed 4)
2 tablespoons extra virgin olive

Europe
Italy
Main course
Mediterranean
Pasta

Method

Preheat the oven to gas mark 4/180°C.

Rub the chicken with oil and sprinkle with salt and pepper, then place it breast down in a baking dish and put in the oven for 1–1/2 hours, until well browned, turning it over towards the end to brown the breast. It’s done when the juices r