Tagliatelle Frisinsal

Page 232

Cuisine: Jewish | Course Type: Main Courses

(1 review)

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Recipe Review

I liked this overall but was in two minds about the raisins, and next time would probably chop or even puree them to distribute them evenly through the sauce and avoid the bursts of intense sweetness which I don't like.

Lemon juice would also be a good addition, to counteract both the sweetness of the raisins and the richness of the chicken juices and pine nuts.

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