Tetrazzini

Turkey Tetrazzini

Tetrazzini is an American dish usually involving a non-red meat (often diced fowl or seafood), mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.

The dish is named after the Italian opera star, Luisa Tetrazzini.^[1] It is widely believed to have been invented ca. 1908-1910 by Ernest Arbogast, then 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][unreliable source?]}

There is no universal standard for the dish, 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).

References

1. ^ Amanda Gold (2009-05-31). "Bay Area stars freshening up 5 classic dishes". San Francisco Chronicle. http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/31/FDV317PLBJ.DTL&type=food. 
2. ^ Niosi, Andrea (December, 2004). "Chicken Tetrazzini". Foodreference.com. http://www.foodreference.com/html/fchickentetrazzini.html. Retrieved 2007-02-10.