ナイジェラ・ローソンのインスタグラム(nigellalawson) - 7月29日 05時29分
Tagliatelle with Chicken from the Venetian Ghetto: a recipe from #HowToEat, which I got from the great Claudia Roden. The tagliatelle I bought were very large - more like pappardelle - and their robustness was very good here. Chicken roasted then pulled off the bone and into small pieces, and tossed through the pasta with the pan juices, olive oil, rosemary, parsley and pinenuts. The recipes has golden sultanas too, but I left them out today, and added garlic and chilli flakes and, although hardly kosher, butter!
And to get the recipe, click on link in bio. To clarify, proceed as follows: tap on my name, which will take you to a page that has a link on it that says www.nigella.com/instagram. When you click on this link, it will take you to a page of photographs: click on the photograph of the recipe in question!
[BIHAKUEN]UVシールド(UVShield)
landsknecht_1976
@sophietheharp I suggest you to read Bartolomeo Scappi recipe book (XVI century, he was the Pope's cook) and Bartolomeo Sacchi "de honesta voluptate et valetudine" ("the good and healthy taste, early XVI century). Surely curious but very interesting. There's a funny recipe about skinning a peacock, stuffing it with a pigeon, a quail, an egg (alike a Russian doll), roasting it and then putting on skin and feathers again..
niamh_hatton
Perfect timing! I roasted a chicken yesterday, had leftovers and had done nothing with the pan juices other than scrape them into a jug because I couldn’t bear to throw them out! Used wholemeal spaghetti with a few frozen peas thrown in while it was cooking, because I usually do when cooking pasta!
elizabethnavisky
I learned this recipe from one of your shows or books (I can’t even remember now!) years ago and have made it more times than I can count. It is one of my family’s favorites and our friends have started to make it as well. This recipe has such a special place in my heart. Thank you for sharing!
sophietheharp
@mollymersje Actually, had pasta with chicken in it a few days ago. Bigoli with chicken, duck and guinea fowl. Duck only is more common, but Padova is famous for its galline. However, it's a sugo, not pasta with chunks of chicken strewn in as often seen in the Uk, Holland etc.
marlenaspieler
Jews of various northern Italian communities made pasta dishes and ate them at room temp for Shabbat when cooking is forbidden. It's the only chicken and pasta dish (or genre of dishes) I have ever found in anywhere in Italy. It's legit, and legit food.
mollymersje
@sophietheharp And I do. I have lived in Campania for over 40 years and chicken in a sauce with pasta doesn't appear to be part of the traditional fare. Mai dire mai!
>> 飲む日焼け止め！「UVシールド」を購入する
