The coloratura soprano Luisa Tetrazzini was a native of Florence, Italy, and a beloved international presence on the operatic stage of the early twentieth century. One of her most beloved cities was San Fransisco, where she performed often and where the fans adored her. Although Miss Tetrazzini was Italian, chicken Tetrazzini is an American dish, invented in honour of the soprano by a San Fransico chef.
Tetrazzini possessed an amazing voice, masterful, powerful, technically superb. Her delivery as she raced up and down the scales was seamless and overwhelming to hear. I include here a perfect example of her singing prowess: her rendition of Rosina's aria Una Voce Poco Fa from Rossini's "Il Barbiere di Siviglia," sung in her soaring, clear coloratura. This recording, amazingly moving in its beauty, was made in 1911. I hope you enjoy it. Thank you Diva Luisa Tetrazzini!!!
CHICKEN TETRAZZINI:
2 to 2.5 pounds of skinless chicken with bones
1 carrot, washed and roughly chopped
1 onion studded with 2 cloves
3 stalks celery with leaves, roughly chopped
2 bay leaves
2 tablespoons of dill
Salt and pepper
Water
1 large onion, finely chopped
8 ounces sliced mushrooms
8 ounces sliced mushrooms
8 ounces green beans, trimmed and cut into 1-inch pieces
- 8 ounces frozen peas
- 8 tablespoons butter
- 2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon dried tarragon leaves
4 tablespoons flour
2 cups half and half, at room temperature
2 cups hot chicken broth
1/4 cup chopped Italian parsley
2 cups half and half, at room temperature
2 cups hot chicken broth
1/4 cup chopped Italian parsley
3 tablespoons ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
1/4 cup breadcrumbs
sliced almonds
sliced almonds
1package linguini
Directions:
Directions:
- In a kettle place the chicken, onion with cloves, celery, salt and pepper to taste, bay leaf, dill, and carrot. Cover with water and bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender.
- Remove the chicken from the broth and let cool. Remove the meat from the bones and discard the bones. Cut the chicken meat into chunks and place in a large bowl. Strain two cups of the chicken broth and reserve it, making sure it stays hot.
- Preheat the oven to 400° F.
- Grease a 13” x 9” x 2” baking dish with 1 tablespoon of butter.
- Heat the oil and 1 tablespoon of butter in a nonstick frying pan. Add the mushrooms and sauté over medium-high heat until the liquid from the mushrooms evaporates, and the mushrooms become pale golden. Add the onion and green beans and sauté until the onion is translucent. Add the garlic, thyme and tarragon and sauté for one more minute. Remove from the heat and mix in the peas.
- Transfer the mushroom and pea mixture into the bowl with the chicken.
- Melt 4 tablespoons butter in the same pan over medium-low heat. Add 4 tablespoons flour and whisk until blended. Whisk in the reserved 2 cups hot broth, 2 cups half and half, and salt and pepper. Increase the heat slightly. Simmer, whisking until the sauce thickens. Turn off the heat, add the ricotta cheese and mix well.
- Add the sauce and parsley to the chicken mixture.
- Add the fontina cheese and half the Parmesan cheese. Toss until the sauce coats everything and the mixture is well blended.
- Transfer the mixture to the prepared baking dish.
- Mix the rest of the Parmesan cheese with the breadcrumbs, remaining butter and sliced almonds. Sprinkle over the chicken mixture. Bake until golden brown on top, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain.
- Serve the pasta topped with the chicken.
