One of my favorite recipes by her; a Jewish-Italian dish with some unique ingredients.
Tagliatelle with Chicken from the Venetian Ghetto
3 1/2-pound chicken
2 tablespoons of extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup of sultanas, soaked in warm water for 30 minutes
1/2 cup of pine nuts, lightly toasted
1 pound of tagliatelle
2-3 tablespoons of chopped parsley
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. It's done when the 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 that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling without a knife, but if you haven't got asbestos hands, use a knife and fork or wait till it's cooler.
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. No cheese, please.