Tagliatelle frisinsal (Venetian tagliatelle with roasted chicken, fennel & pine nuts)

For ➍-➏
2 fennel bulbs, with fronds attached
extra virgin olive oil
kosher salt
freshly ground black pepper
1 chicken, neck reserved if possible
3 lemons
2 stalks fresh rosemary
1 ts minced fresh rosemary leaves
40 g golden raisins
50 g pine nuts
2 glasses white wine
40 cl (plus extra) good chicken stock, preferably homemade
500 g tagliatelle or pappardelle
a good handful of flat parsley leaves if your fennel didn't have its fronds attached

Preheat the oven to 220°C.
Remove the fronds from the fennel stalks and reserve.
Trim the stalks from the fennel bulbs and reserve.
Trim the root ends from the fennel bulbs, slice the bulbs in half, slice into thin wedges*
Place the fennel in a good sized, heavy-bottomed roasting tin (stove top safe), along with the chicken neck if they’ve included it with your chicken, and toss with a generous glug of olive oil and plenty of salt and pepper.
Clear an area in the center of the pan for the chicken. Pat dry the chicken with paper towels and use a sharp knife to slice through the thigh and leg meat in 3-4 places on each side. Season the cavity generously with salt and pepper. Quarter one on the lemons and place in the cavity along with the fennel stalks and 2 stalks of rosemary. Rub the skin with olive oil and season with plenty of salt and pepper, being sure to rub some into the cuts you’ve made in the thighs and legs.
Place the pan in the center of the oven. After 15 m, reduce the heat to 180°C. Roast for 1.15 h or until the legs move freely in their joints and the juices run clear.
Meanwhile, boil some water and pour it over the raisins. Allow them to soak for 30 m.**
Place a small sauté pan over very low heat and toast the pine nuts, stirring often.
Lift the chicken from the pan and allow to rest and cool at least 15 m on a plate to catch the juices. Use a slotted spoon to lift the fennel out and reserve in a bowl. Leave the chicken neck in the pan and set it on the stove top.
Add the wine, and turn the heat to high. Allow the wine to reduce by half, using a spoon or metal spatula to help loosen the fond.
Drain the raisins and add along with the minced rosemary, along with any juices that have collected in the plate the chicken is resting on.
Then add 40 cl chicken stock. Reduce the heat to medium-low and allow to reduce by half again. Remove the chicken neck and discard. Check the seasoning with more salt and pepper. Remove from the heat and reserve.
Meanwhile, shred all of the chicken flesh and skin into bite-sized pieces. Be sure not to let any of the juices escape. Add to the juices in the pan.
Bring a large pot of water to the boil and salt generously. Add the pasta to the water and cook until just al dente and then drain.
Heat the chicken sauce in a large pan if it’s cooled. Be careful not to bubble too long and lose too much liquid. You can always top it up with more hot chicken stock if the sauce gets too dry. Meanwhile mince the fennel fronds or parsley.
When the pasta is done, add the juice of 1 lemon to the chicken, check the seasoning one more time with more salt, pepper, or lemon juice if necessary, and add the pasta to the chicken, tossing to combine. Add half the pine nuts and most of the minced herbs. Plate immediately. Garnish with the remaining pine nuts and herbs. Serve immediately.

*Thin enough to caramelize and be tossed with the pasta later.
**Alternatively, braise the chicken on stovetop until done. Remove the chickened use the same for the fennel sauce.
**The sauce can hold up to 3 days. Meat braises tend to develop better flavor overnight.

Veneto sweet & sour shrimps

For ➍
4 tbs olive oil
2 onions, thinly sliced
10 cl dry white wine
250 g of prawns, thawed
40 g sultanas
5 cl white wine vinegar
40 g pine nuts

Heat 2 tbs oil in a frying pan. Fry the onion for 3 m on low heat. Add the wine. Gently cook the onion over very low heat for 30 ms with the lid on the pan. Stir frequently. Add some extra water or wine if the mixture is too dry .
Meanwhile, peel the shrimps with a sharp knife and remove the intestinal tract but leave the tail down. Pat dry and sprinkle with pepper and salt. Heat the remaining oil in a frying pan and fry the shrimps for 5 m.
Put the raisins in the onion mix and cook for 2 m. Remove the pan from the heat and stir in the vinegar. Put in a bowl and let cool for 10 m. Mix with the shrimps. Season with pepper and salt. Cover and put in the refrigerator for at least 1 h.
Heat a frying pan without oil or butter and toast the pine nuts in 3 m until golden brown.
Add the shrimps' mixture.
Serve with salad or as a snack on toasted bread. Serve with a glass of prosecco.

Risotto col vino (red wine risotto)

For ➏
500 g Carnaroli, Vialone Nano, or other short grained rice such as Arborio
150 g unsalted butter
½ onion, minced
90 cl simmering beef stock
60 cl dry red wine, warmed*
80 g Parmigiano or Grana Padano cheese, freshly grated
salt

Heat ½ the butter in a pot, add the rice, and cook over a very low flame, stirring.

In the meantime, sauté the onion separately, in 50 g of butter, until it is lightly browned. Keep warm.Publish Post

When the rice is translucent, begin adding the wine, a glass at a time, and letting it evaporate between additions. Then add broth, a ladle at a time, and stir in the onions. Once the rice reaches the al dente stage turn off the heat, stir in the remaining butter, the cheese, and serve.

Embellish the dish, serving it with roasted radicchio, slivered almonds and parsley.

A classic dish from Northern Italy where it is cooked with the local red wine. Use a dry variety, like Barbera, Barolo, Valpolicelle. Read the risotto tip.