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Tettrazzini
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Source: Carme Engel
| This recipe is 4 times the single recipe. It feeds 30 people. | |
| Sauce | |
| 3½ sticks | butter |
| 1½ cups | flour |
| 6 tablespoons | chicken base |
| 6 tablespoons | Marsala wine |
| 4 quarts | half & half, scalded |
| 2 cups | blended grated cheese, (Add ¼ to ½ cup more if needed) |
| ½ teaspoon | MSG, (Add ½ teaspoon if needed) |
| ½ teaspoon | yellow color, (Add ½ teaspoon more if needed) |
| Turkey | |
| 2½ to 3 cups | turkey, chopped |
| 1½ sticks | butter |
| 1 1/3 | marsala wine |
| extra grated cheese | |
Sauce---Melt butter adding chicken base seasoning. Add flour. Stir with whisk until it forms a heavy mixture and turns slightly golden. Add Marsala wine. Stir in for a few seconds until it is absorbed. Add ½ of scalded cream and continue stirring. As sauce thickens, add the rest of the cream slowly. Add grated cheese, MSG, and yellow food coloring. Continue stirring until it becomes a trifle more than medium heavy consistency. Taste and adjust if necessary.
Turkey----Sauté turkey in butter until it begins to fry around the edges and curl. Add Marsala wine, m/l. Stir until evaporated. Remove from flame.
Cook spaghettini (or homemade noodles: 1 dozen eggs, 12 cups flour, 12 teaspoons olive oil) in slightly oversalted water. Cook al dente and drain.
Add very little butter and grated cheese and fold in diced and sautéed turkey. Mix and distribute evenly. Fold in Tettrazzini sauce. Generous, but not sloppy. Save about _ of the sauce for later use.
Arrange spaghetti in platters. Add very little more sauce and smoothen evenly. Add grated cheese, lightly. Arrange turkey slices to cover platter well. Cover lightly and evenly with tettrazzini sauce. Sprinkle lightly with grated cheese, then paprika. Set under broiler until bubbly. Do not allow it to burn.
Sent by Carme Engel.
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