Tetrazzini

Описание

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Tetrazzini is a baked pasta casserole that combines diced poultry or seafood with sliced mushrooms in a rich, buttery Parmesan-and-sherry cream sauce. The steaming meal arrives at the table bubbling hot, directly from a large glass or ceramic baking dish. Portions are scooped onto flat plates with a large serving spoon and are universally accompanied by garlic bread to soak up the heavy cream and a highly acidic green salad to cut through the intense dairy fat. The recipe starts by boiling the dried pasta until it is still slightly firm. Concurrently, sliced white button or cremini mushrooms are deeply browned in butter alongside diced white onions and celery. A thick roux is formed by whisking flour into the melted butter, followed by a heavy pour of chicken stock, whole milk, or heavy cream, and a mandatory splash of dry sherry wine to introduce a sharp, nutty undertone. Freshly grated Parmesan cheese melts directly into this simmering liquid. Chopped, pre-cooked meat—most frequently roasted chicken breast—is folded into the creamy sauce along with the drained pasta. This entire mixture fills a greased casserole pan, receives a heavy coating of extra cheese, toasted slivered almonds, or crunchy panko breadcrumbs, and bakes inside a hot oven until the top crust turns a deep golden brown and the edges bubble vigorously. Although chicken tetrazzini is the most famous variety, there are other versions of the dish that use different cheeses, nuts, or other key ingredients. Turkey tetrazzini is an incredibly popular post-holiday meal, using leftover roasted turkey in late November. Tuna and canned salmon frequently replace poultry to create a pescatarian alternative, while high-end restaurant variations incorporate expensive shrimp, scallops, and fresh crab. Short, wide egg noodles or twisted fusilli often replace the long spaghetti strands to hold the thick cream more effectively. Many food historians claim that tetrazzini was invented in San Francisco by Ernest Arbogast, a chef at the Palace Hotel, who created the dish in honor of Luisa Tetrazzini, a popular opera singer in the early 20th century who stayed at the hotel.