Tetrazzini

Category: Dishes from cereals and flour products

Kitchen: American

Ingredients
turkey breast	1/4 part of the whole
bulb	1 large
a jar of champignons	1
Parmesan	150 gr., Divided into 2 parts
garlic	3 cloves
10% vegetable cream (I only use these))	1 box 200ml
flour	3 tbsp. spoons
olive oil	Little
salt, pepper, ground nutmeg	taste
spaghetti	1/2 pack
frozen cereal green peas	3-4 tbsp. spoons
frozen green beans	2-3 st. spoons
greens

Cooking method

Preparation:
We put the spaghetti in salted water to cook until al dente (I broke them into 4 parts). When the spaghetti is cooked, drain the water, add frozen peas and beans and simmer until they are cooked (they will give juice).
At the same time, fry the pieces of turkey meat in a frying pan until tender, not until golden brown, salt and pepper. Add onion, after 5 minutes - mushrooms. You can take pre-cooked meat left over from previous cooking, boiled, baked, stewed (in this case, it does not need to be fried). We put it aside in a large container.
Pour 1 tbsp into the pan again. a spoonful of olive oil, finely chopped garlic, add flour, fry it until golden brown. Gradually pour in the cream, add half of the grated Parmesan, stirring constantly so that there are no lumps. Bring to a boil and thicken. Turn off heat and add nutmeg, salt and black pepper. Adjust the flavor of the sauce as needed.
Mix spaghetti with vegetables, meat and sauce. Place in a fireproof container, sprinkle with the second portion of the grated Parmesan and bake in the oven until golden brown.
Sprinkle with herbs.

The dish is designed for

about 6-8 servings

Note

Tetrazzini is an American dish. Typically, meals include white poultry meat (often diced) or seafood, mushrooms, olive oil, cream and parmesan sauce, sometimes with wine or sherry, and vegetables such as onions, celery and carrots. Often, tetrazzini is served hot with spaghetti or similarly thin pasta, garnished with lemon and parsley, and topped with cheese.
The dish is named after the Italian opera star, Louise Tetrazzini. It is believed that the dish was invented in 1908-1910. Ernest Arbogast, chef at the Palace Hotel in San Francisco, California.
There is no one size fits all standard for this dish; different parts may be missing or substituted in different recipes. For example, one kind of nuts or another hard cheese. The title often includes a description of the specific foods that are used in the preparation (for example, chicken Tetrazzini or Tetrazzini with tuna).
I am no exception and I also prepared this dish with imagination.