Food historians have all agreed on the fact that this retro classic dish is not Italian. Truth is it was named after the Italian opera singer Luisa Tetrazzini. Chef’s often named dishes after prestigious clients at their restaurants.
Tetrazzini is a rich dish combining cooked spaghetti tossed with either cooked poultry or seafood (never red meat) and a tangy sherry -cream parmesan cheese sauce. Sauteed mushrooms (a must), along with steamed peas, asparagus tips or broccoli florets are common additions.
Whether it is made individually or as a casserole, it is sprinkled with sliced almonds and additional parmesan, then broiled or baked until crunchy and bubbly with a golden top.
Time and home cooking have stripped away many of the dish’s continental flourishes, with modern versions of tetrazzini being more sturdier and less grand. The recipe means different things to different people with shortcut recipes sometimes using canned cream soups. Although tasty, they never quite measure up to the original iconic dish.
Brion and I absolutely love this meal. It might be a bit more expensive but using the Italian Parmigiano-Reggiano as opposed to generic parmesan cheese is well worth it in this recipe.
Sherry-Cream Parmesan Sauce
In a large stockpot, bring 2 1/2 liters of water to a boil & add 1 1/2 tsp salt. Break pasta in half & add to boiling water. Cook pasta until slightly less than al dente, about 8 minutes. Drain well & return to stockpot. Add the butter, Parmesan & pepper. Toss until butter is melted & pasta is evenly coated. Transfer to a large bowl & set aside.
In the same stockpot, bring water, wine, lemon juice, lemon rinds & bay leaves to a boil. Add the shrimp. Start timing immediately & cook for 3 minutes. By the time 3 minutes are up, the water should be boiling. Drain immediately & rinse in cold water to stop the cooking. Squeeze any remaining juice from the lemon over all. Toss into spaghetti & set aside.
Slice the mushroom caps. In a saucepan, melt butter over low heat; add mushrooms, garlic powder & salt. Increase heat & cook until mushrooms are losing moisture & mixture is juicy, about 6 minutes. Add unthawed peas; cook until almost no moisture remains, 5-6 minutes. Stir into pasta mixture & set aside.
Sherry-Cream Parmesan Sauce
In the saucepan, melt butter over low heat. Increase heat to medium & add flour, salt & cayenne pepper. Using a whisk, stir constantly, cooking until mixture is thick, smooth & bubbly, about 30 seconds. Add cream, in a slow stream, stirring constantly, cooking until smooth, thickened & drizzly, about 2 minutes. Turn off heat. Sprinkle in the Parmesan, stirring until mixture is smooth, adding milk/broth if necessary. Add the sherry, to taste. Add & toss into pasta mixture.
Preheat oven to 350 F. Transfer mixture to individual dishes or one casserole dish that have been sprayed or lightly buttered. Without pressing down on top of the mixture, use a fork to evenly distribute tetrazzini.
Sprinkle the almonds evenly over the top, followed by the Parmesan cheese.
Bake, uncovered, on center rack for 25-30 minutes. Top should be golden brown & casserole will be bubbling around the sides. Do NOT overbake. Remove from oven & allow to sit 10-15 minutes before serving.