Chefs have been dedicating and naming dishes after famous celebrities for more than a century. Many of them are entertainers, especially opera singers. Peach Melba was created in 1892 by world renowned Chef Auguste Escoffier of the Savoy hotel in London for Australian soprano Nellie Melba.
Tortellini Pavarotti was created for Luciano while performing in Philadelphia decades ago and although I have never tasted it, this sounds and looks delicious. Tetrazzini is also one of these dishes and has become one of America’s classics. Although it does sound Italian it is only in the name and possibly a tad of influence. As the story goes, this preparation of a creamy sauce made with either chicken or turkey, peas, mushrooms, and a touch of sherry or beer, I prefer both and topped with cheese and breadcrumbs then served with pasta actually originated in San Francisco.
It is said that in 1905 Chef Ernest Arbogast of the Palace Hotel prepared it for Luisa Tetrazzini, a popular opera singer while she was residing and performing in the city as Gilda in Rigoletto. Although it is unsure if she ever tasted it, many many people have since then and it has become extremely popular over the past century.
I have heard arguments that the recipe was created by the French “Chef of Chefs” Auguste Escoffier, I prefer the Tetrazzini version, it just sounds so much more romantic.
For this recipe we will be making a baked casserole. Simply tossing the pasta with the sauce and topping it with a sprinkle of cheese, bacon and seasoned breadcrumbs is equally delicious. Feel free to use any pasta you like. I prefer a long, dried pasta such as fettucine, linguini, or broad egg noodles. Plan on spending about an hour and a half preparing this go to versatile sauce which can be a base for a delicious “Cream of Turkey and Vegetable Chowder” or on the thicker side for wonderfully fulfilling filling for “Chicken Pot Pie”. This recipe will make enough for four hearty appetites. Enjoy with a glass of Pinot Grigio or a Pilsner Lager.
4 Tablespoons unsalted butter
1 Tablespoon garlic, minced
1 small white onion, small dice
4 stalks celery, small dice
8 ounces white mushrooms, sliced
2 ounces cream sherry
2 ounces sherry or brown ale
3 Tablespoons flour
2 cups chicken or turkey broth, hot
1 cup heavy cream, warm
1 cup sour cream
4 cups roasted turkey, diced or shredded
1 cup frozen peas
Flat leaf parsley, chopped
Fresh basil, torn
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 Tablespoon Worcestershire sauce
½ cup bacon, crumbled
1 Cup Monterey jack, shredded
½ cup parmesan, grated
1 cup coarse breadcrumbs, seasoned
1 pound pasta or noodles, cooked
1. In a heavy bottom 4 quart pot heat the butter over medium high heat.
2. Stir in the garlic, onions, and celery until tender then add the mushrooms.
3. Stir and cook for a couple of minutes.
4. Add the wine or beer and cook until almost gone.
5. Add the flour and stir well to incorporate and cook over low to medium heat for a couple of minutes stirring constantly.
6. Add the hot broth and stir vigorously to incorporate and bring to a simmer.
7. Stir in the warm cream and sour cream and bring to a simmer.
8. Add the turkey, stir, and continue to simmer for 5 minutes.
9. Add peas, parsley, basil, salt, pepper, and bacon and bring to a simmer.
10. Toss the pasta in the sauce and place it all into a large, buttered casserole dish.
11. Top evenly with the bacon, cheese, and breadcrumbs.
12. Bake in a preheated 350⁰ oven for 30 minutes. Let the casserole rest for 5 minutes. Serve h
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