Sunday, October 16, 2011

"Grab-it" Greats - Tetrazzini in Corningware

I don't make Tetrazzini very often, but for some reason, I was seriously jonesin' for it.  I suppose it was fortuitous that I had roasted chicken left over from the other night.  LOL

Contrary to it's name, Tetrazzini is not Italian.  It was invented by chef Ernest Arbogast of the Palace Hotel in San Francisco somewhere between 1908 and 1910.  The only "Italian" aspect of this dish, aside from the fact that it includes pasta, is that it was named in honor of Lucia Tetrazzini, an Italian Opera singer who was a long time resident of the hotel.

I find, since this is a baked pasta, that my 14 oz (400ml) Casserette dishes (P-14-B) make a perfect receptacle.

They are the perfect individual serving size.  As an added bonus, they have glass lids for storing.  No plastics need apply, thank you.  This means that, as a single person, I can make 4 servings and simply store 3 of them in the refrigerator or freezer until I am ready to bake them and chow down.  :)  Today though I am only making enough for 2, because I only have 6 oz of chicken. 

There are several variations on Tetrazzini.  Me?  I like to include the mushrooms, and I always go for the traditional chicken, though I have seen several recipes on the net that use Turkey. (which does sound intriguing)  I steer clear of the long noodles that seem to be the normal sauce vehicle.  I think it's kind of silly to use spaghetti or vermicelli in a baked pasta dish, it only makes it harder to serve.  Thus, flying in the face of tradition, I lean towards Torchietti, Penne or, my most favorite, Gigli.

What really sets this dish apart from being just another "Mac and Cheese" dish (with chicken & mushrooms) is the inclusion of the Almonds... Then are an absolute must.


Serves 2
A little pat of Butter to saute the mushrooms
2.5 oz (73 g) Mushrooms, sliced
1 TB Unsalted Butter
1 TB AP Flour
1 cup (236 ml) Whole Milk
1 TB Shallot, grated
1 tsp Lemon Juice
Kosher Salt
Cracked Black Pepper
1/4 tsp Smoked Paprika
1 cup (6 oz) (170g) cooked Chicken, diced
1 TB Dry Sherry (or Dry Marsala)
6 oz (170g) dry Pasta (though you need to cook it)
2 TB sliced Almonds, divided
3 oz (84 g) Parmigiano-Reggiano, divided
1/2 cup (1 oz) (28 g) Panko, divided

2 Corningware Casserettes (P-14-B) and potentially the lids (P-14-C)

First, you need to saute the Mushrooms in a little bit o' Butter.

You also need to boil your pasta in salted water....   as well as preheat the oven to 400 F (205 C) degrees.

Then, once you have removed the Mushrooms from the pan, go ahead and start your Balsamella (B├ęchamel) in the same pan by melting the 1 TB Butter....

add Flour and stir to combine... Continue cooking the roux until bubbly.

Add warm milk, whisking constantly to avoid lumps, and bring to a boil...

Continue cooking until thickened.

Rub the Shallot on a fine grater (or zester) and add to the sauce.

Add Lemon Juice as well, stirring until well combined.

Season with Kosher Salt, Black Pepper and Smoked Paprika.

Add 2 oz (56 g) of the Parmigiano-Reggiano and stir until melted and smooth.

Add the Mushrooms, Chicken and Dry Sherry (or dry Marsala), stirring to combine.

Add the cooked Pasta and fold it into the mix.

Divide the mix between 2 Casserette dishes. (P-14-B)

Sprinkle each dish with 1 TB of sliced Almonds

Sprinkle each portion with 1/2 oz (14 g) Parmigiano-Reggiano.

Sprinkle each dish with 1/4 cup (1/2 oz) (14 g) of Panko.

Now if you need to save one... Go ahead and lid it up, then store in the refrigerator for up to 2 days, or wrap the whole thing in plastic wrap and store in the freezer for up to 1 week.

 If your eating now, like me, bake them for 15 minutes, or until everything heats through and the panko is golden brown.

Remove from the oven and dig in!!!

Ya know, I always forget how much I really like this dish... Chicken & Mushrooms glazed with a Parmigiano-Reggiano fortified B├ęchamel accented with a light smokiness from the Paprika brightened by the hint of lemon and the sharpness of the shallot... The crispiness of the Panko mixes well with the solid crunch of sweet Almonds...   Yeah, YUM! 

Where is your Corningware?


  1. Wow,I haven't thought about tetrazzini in a long time. I used to make it at least once a year, with turkey. I just get too many inspirations from you, I am making chicken pot pies tomorrow. Now you have me craving tetrazzini.

  2. WOW!!! Thanks Shane, I now have lunch idea's for this week!! ;)


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