Turkey Tetrazzini With Bardi Extra Virgin Olive Oil
By Linda Civitello
Rich and golden, this elegant, delicious dish was created about a hundred years ago to honor Tuscan opera singer Luisa Tetrazzini (1871-1940). It was a time when the great chefs were inventing new dishes and naming them after celebrities. The two big opera cities in America, New York and San Francisco, both claim to have invented it in her honor, but we'll never know. It was around this time that Escoffier invented Peaches Melba, the classic pairing of peaches and raspberries, in honor of another opera singer, Nellie Melba.
Turkey Tetrazzini is just a cheesy sauce poured over leftover turkey and mushrooms and then baked – a glorious mac and cheese.
1/2 cup of Bardi extra virgin olive oil
1/2 cup flour 3 cups non-fat chicken broth
1-1/2 cups milk
1/2 cup white wine
1 package egg pasta, like Spinosi fettuccine or pappardelle
1 cup Parmigiano Reggiano cheese, grated
4 cups left over cooked turkey
2 cups leftover cooked mushrooms
1 cup leftover cooked peas (optional)
Sea salt and freshly ground black pepper, to taste
For the top
1/2 cup bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
2 Tablespoons Bardi Extra Virgin Olive Oil
1. Preheat oven to 375 F. Lightly oil a 9 by 13-inch baking dish.
2. Heat the Bardi in a saucepan over medium heat, then stir in the flour. Cook for 2-3 minutes, stirring occasionally.
3. Add chicken broth, milk, and wine. Simmer for 5 minutes, stirring occasionally.
4. Cook the pasta.
5. Take the sauce off the heat. Mix in 1 cup of the cheese. Add the turkey, mushrooms, peas, pasta, salt and pepper, then put into the baking dish, smoothing the top.
6. Coat the top with the bread crumbs and cheese. Sprinkle with the Bardi.
7. Bake in the middle of the oven for 35 to 45 minutes, until bubbly and golden. Do the happy dance. Give thanks again for extra virgin olive oil.