Tagliatelle Frisinsal

From The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day

Cookbook

Author(s): Claudia Roden

Page 232

Cuisine: Jewish

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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Sovay

11 years ago

★ ★ ★ ★ ★ 4/5

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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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