Chicken Tetrazzini

Name: Chicken Tetrazzini
Yield: serves 6 to 8
Ingredients: 5 tablespoons butter, plus more for the baking dish; 1 1/2 teaspoons kosher salt, plus more for pasta pot; 2 1/2 cups chicken stock (see page 40); 4 tablespoons extra-virgin olive oil; 1 pound white mushrooms, sliced; 6 fresh sage leaves, chopped; 1/4 cup all-purpose flour; 3 cups milk; Pinch freshly grated nutmeg; 1/2 head broccoli, in small florets; 1 pound linguine, broken in half; 4 cups shredded or chopped leftover cooked chicken, without skin and bones; 1 cup grated Grana Padano or Parmigiano-Reggiano; 1/4 cup dry bread crumbs

December 14, 2011

Chicken Tetrazzini is an American creation. The one thing we know about it for sure is that it was named after the famed Italian soprano Luisa Tetrazzini, also known as the Florentine Nightingale. She was a favorite with the San Francisco Opera audiences, and it is said that the dish was invented there, but there are some conflicting claims that the dish was created in New York, at the then Knickerbocker Hotel, where most of the Metropolitan Opera stars stayed in the early 1900s. Another confusion about Tetrazzini is whether chicken, turkey, or salmon should be used in the recipe. As far as I am concerned, any or all of these options can make a good Tetrazzini.

Recipe notes

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