Tetrazzinni
Tetrazzini is believed to be named after the Italian opera star Luisa Tetrazzini, although its origins are widely debated. According to Wikipedia, upscale restaurants began serving Tetrazzini, and in the 1960s, it was popularized as a frozen dinner by The Saturday Evening Post. There are various recipes that utilize both from-scratch ingredients and popular convenience staples, such as condensed milk, including this one, which is my mother's recipe. I have tried several versions, but I always return to the one that evokes memories of home. It's an excellent way to use up leftover chicken or turkey, or to prepare it with a rotisserie chicken. Although I can't find the article from The Saturday Evening Post, I wonder if they recommended freezing half for later, as I do.
Ingredients
- 8 oz spaghetti or fettucinni, slightly under cooked
- 2 tbsp olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup fresh mushrooms, sliced
- 1/4 cup fresh parsley, or tbsp dried
- 2 cloves garlic, minced
- 1/4 tsp pepper
- 1 tsp salt
- 3 tbsp flour, or 1 1/2 tbsp cornstarch
- 2 cup broth
- 12 oz evaporated milk, or half and half
- 1/4 cup dry white wine
- 3 cups cooked chicken or turkey, diced
- fresh grated parmesan cheese for topping
Instructions
- Sauté onion, celery, mushrooms, and parsley until tender. Add garlic and sauté until fragrant (about 20 seconds). Season with salt and pepper.
- Slowly add flour and cook for 1-2 minutes If the mixture is too dry, add a little olive oil. The mixture should be slightly gooey but not lumpy or greasy.
- Gradually add broth and whisk until it starts to thicken. Then add evaporated milk, white wine, and chicken or turkey.
- In 3 quart casserole dish, pour mixture over the pasta and gently mix. (You can also divide into two dishes and freeze on for later).
- Top with fresh grated parmesan cheese.
- Bake 350° for 30-45 minutes or refrigerate and bake for 1 hour.
- Let rest for 10 15-minutes before serving.