Tetrazzini

Turkey tetrazzini

Tetrazzini, often confused as an Italian recipe, is an American dish made with diced poultry or seafood and mushroom in a butter/cream and parmesan sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and/or Parmesan cheese. Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. Shortcut recipes for home cooking sometimes use canned cream of mushroom soup or other cream soups.

The dish is named after Italian opera star Luisa Tetrazzini.[1]

It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City.[2][3] Good Housekeeping published the first reference to Turkey Tetrazzini in October, 1908, saying readers could find the dish of cooked turkey in a cream sauce, with spaghetti, grated cheese, sliced mushrooms, and bread crumbs on top, at "the restaurant on Forty-second street."[4]

The chicken tetrazzini was made famous by chef Louis Paquet.[5][6]

No universal standard for the dish exists, so various parts are missing or substituted in various recipes, for example, another kind of nut, or different hard cheese. The name is often expanded to describe the specific meat used (e.g., chicken tetrazzini, or tuna tetrazzini).

See also

References

  1. ↑ Amanda Gold (31 May 2009). "Bay Area stars freshening up 5 classic dishes". The San Francisco Chronicle. Retrieved 6 September 2012.
  2. ↑ Niosi, Andrea (December 2004). "Chicken Tetrazzini". Foodreference. Retrieved 6 September 2012.
  3. ↑ Peters, Erica J., San Francisco: A Food Biography. New York: Rowman & Littlefield, 2013, p. 177 ("The 'restaurant on Forty-second' may refer to the Knickerbocker Hotel, then located on 42nd Street and Broadway.")
  4. ↑ Peters, Erica J., San Francisco: A Food Biography. New York: Rowman & Littlefield, 2013, p. 177.
  5. ↑ "Gold Medal to Louis Paquet for Spanish Pastry". The New York Times. November 14, 1920. Retrieved 6 September 2012.
  6. ↑ Barry Popik (13 February 2009). "Tetrazzini (Chicken Tetrazzini; Turkey Tetrazzini; Spaghetti Tetrazzini)". The Big Apple. Retrieved 6 September 2012.
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