Tetrazzini is an American dish often made with diced fowl or seafood, mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese. Alternatively, a Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. Recipes for home cooking often use canned cream of mushroom soup or other cream soups.
It is widely believed to have been invented ca. 1908–1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, other sources attribute the origin to the Knickerbocker Hotel in New York City.[unreliable source?]
There is no universal standard for the dish, so various parts are missing or substituted in various recipes. For example, another kind of nut, or different hard cheese. The name is often expanded to describe the specific meat used (e.g. Chicken Tetrazzini, or Tuna Tetrazzini).
- Amanda Gold (31 May 2009). "Bay Area stars freshening up 5 classic dishes". The San Francisco Chronicle. Retrieved 6 September 2012.
- Niosi, Andrea (December 2004). "Chicken Tetrazzini". Foodreference. Retrieved 6 September 2012.
- "Gold Medal to Louis Paget for Spanish Pastry". The New York Times. November 14, 1920. Retrieved 6 September 2012.
- Barry Popik (13 February 2009). "Tetrazzini (Chicken Tetrazzini; Turkey Tetrazzini; Spaghetti Tetrazzini)". The Big Apple. Retrieved 6 September 2012.