Friday, November 26, 2010

Tacchino alla Tetrazzini

This recipe is so very comfortable and tasty!  This pasta was created in the early 1900's by a great American chef for an Italian opera star named Luisa Tetrazzini.  The aroma of almonds, parmesan, mushrooms, mirepoix, peas and roasted turkey is heavenly!
      This is a nearly forgotten recipe in restaurants of today's age.  "Greasy Spoon" Diners do serve a very bastardized version of this recipe, but it is worth avoiding!  Remember, this pasta was named for a famous opera diva.  So it should look like it was made for an Italian opera diva, with Italian cooking style.  This recipe was one of the first pastas I learned to make.
     Recipe:  Saute a fine diced petite mirepoix of carrot, onion and celery in olive oil and unsalted butter over medium heat.  Add fine chopped garlic.  Add mushrooms that are cut into mini wedges.  Add toasted chopped almonds.  Saute for a few minutes.  Add diced oven roasted turkey.  Add a generous squeeze of fresh lemon juice.  Add some dry white wine.  When the wine starts to reduce, add some cream.  Add a pinch or two each of sea salt, black pepper, marjoram, sage and oregano.  Sprinkle grated imported parmesan cheese into the sauce while stirring.  Add some peas.
     When the sauce reduces to a medium consistency, add some al dente cooked angel hair capellini pasta.  Toss the sauce and pasta together.  Place the pasta in an oven proof baking bowl or casserole dish.  Sprinkle bread crumbs over the pasta.  Sprinkle fine grated imported Italian parmesan cheese over the pasta.  Sprinkle fine chopped Italian flat parsley over the pasta.  Bake in a 350 degree oven till the cheese and bread crumbs become very lightly toasted.
     Place the pasta and bowl on a serving platter.  Garnish with a lemon slice with chopped parsley sprinkled on it.
     Delicious!  The flavors are lightly hearty, warming and elegant.  This pasta triggers the feel good sensation center of appetite!  The almond and hint of lemon flavor is classic.  As with any pasta, don't make this recipe too saucy.  Turkey Tetrazzini should not be baked swimming in the sauce.  This recipe is great for extra Thanksgiving turkey bits and pieces.  Giblets can be added to the sauce too.  I used small portabella field mushroom buttons to make this recipe.  Larochette Manciat Macon-Morizottes 2005 is a very affordable Burgundy region white French table wine that is perfect with this pasta.  This is an awesome pasta recipe!  Ciao Baby!  ...  Shawna  

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