ella/TO
Sous Chef
Hi there: Anyone have a tried and true recipe for the above?
Appreciate any you send to me. Thanks in advance....
Appreciate any you send to me. Thanks in advance....
Actually, it is nothing like Alfredo, which does NOT start with a Béchamel.
Tetrazzini does start with a Béchamel, and there is Sherry in it, too, which again is completely different from Alfredo. Alfredo starts with spaghetti, and the sauce is built upon the noodles.
Here is my Tetrazzini recipe.... definitely a T&T... we always make a HUGE turkey for Thanksgiving so we'll have leftovers for Tetrazzini!
Tetrazzini
(Turkey, Chicken or Crab)
makes 10 servings
(needs the jumbo Pyrex pan or Copco Paella pan)
1/2 cup unsalted butter
1 pound mushrooms, sliced
1/3 cup all-purpose flour
1 cup heavy cream
3 1/2 cups chicken (or turkey) stock
1/4 cup Fino sherry
1 cup grated Parmigiano Reggiano cheese
5 cups cooked, diced turkey, chicken or lump crab
1 pound spaghetti
1/2 teaspoon sea salt.
Heat oven to 350 degrees F.
In a large saucepan, melt the butter and sauté mushrooms for 5 minutes or until most of the liquid has evaporated. Stir in flour. Gradually stir in stock, and cook stirring almost continuously until sauce is thickened. Stir in cream, Sherry, salt and half of the cheese. Simmer for 5 minutes, stirring constantly.
Butter the baking dish. Arrange 1/3 of the pasta in the dish, sprinkle with half of the meat and 1/3 of the sauce. Repeat layers. Cover with remainder of spaghetti and sauce. Sprinkle with remainder of the cheese
Bake for 35 to 40 minutes, until top is crusty and brown.
Optional: I like to mix the cheese topping with 1/3 cup whole wheat breadcrumbs. It makes for a more rustic and crisper crust.
I also like Cremini mushrooms when you use turkey. For crab, the lighter Champignons are better.