Nigella again. Tagliatelle With chicken from the Venetian Ghetto. A great way to make a roast chicken go a long way and seriously delicious to boot. The pine nut and raisins (Nigella prefers sultanas, but try finding those in a hurry in NJ) add a lovely sweetness and a nice contrast to the savoury chicken juices.
A little Rose D'Anjou to wash it all down. I'm not generally a rose drinker but the French seem to get it right. A great summer drink or Indian summer in this case.
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