Here’s a Turkey Day leftover you can sing about. Really.
Tetrazzini is a turn-of-the-century classic. It was created for opera diva Luisa Tetrazzini by Ernest Arbogast, chef at the Palace Hotel in San Francisco.
There is no definitive recipe. Tetrazzini is more of a technique. It is named for the meat used or re-used, such as chicken tetrazzini or tuna tetrazzini. It has been modernized with cream of mushroom soup and frozen noodles, but my family prefers tetrazzini closer to the original.
This is an impressive, satisfying dish yet easily made. All you’ll need is a vinegar and oil salad or perhaps an antipasto plate (cheeses, salami, olives, pickled vegetables) and Italian bread to complete the meal.
Don’t be surprised if Uncle Ernesto breaks out into the chorus from Rossini’s “The Barber Of Seville.”
Melt 2 tablespoons butter, add mushrooms and onions, season with salt and pepper. Sauté until tender. Remove.
For sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a near boil, reduce to medium and simmer 10 minutes, whisking often. Add 2 cups Parmesan and the thyme and parsley. Season with salt and pepper.
Cook pasta half the time on package. Drain and return to pot. Fold in sauce, turkey, peas, and mushrooms. Divide between two shallow two-quart baking dishes, sprinkle with remaining Parmesan. Bake until browned on top and bubbly, about 30 minutes. Let stand 10 minutes before serving.
Notes: Top with cheddar or provolone cheese last 10 minutes or butter Italian bread, dice and spread on top.