Nigella Lawsons Haroset From The Venetian Ghetto Food

NIGELLA LAWSON'S HAROSET FROM THE VENETIAN GHETTO

Steps:

• Crumble the chestnuts into a pan, and add the sultanas. Then chop, or cut up roughly using scissors, letting them drop into the pan as you go, the dried figs, dates and apri­cots. Quarter, core and then roughly chop the apple (I don't bother to peel it), and add along with the rest of the ingredients. These look beautiful before they merge in the heat, as you can see to the right. Stir well, bring to the boil and then lower the heat, partially cover, and cook for 1 -1½ hours, until everything coheres in a dense sticky mass. Pack into a jar or jars.

NIGELLA LAWSON TAGLIATELLE W/ CHICKEN FROM THE VENETIAN GHETTO

Steps:

• Preheat the oven to 350°F.
• Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
• Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
• Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
• Heat the pine nuts in a small skillet, browning them slightly.
• For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
• Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.