I have long been a huge fan of American comedies, and one of my favourites is Everybody Loves Raymond. We first came across this television gem on our second holiday to the US, back in 2003 and I was entranced. I loved the food that Marie Barone produced, and a lot of it was unheard of in my little world. Hubby and I set about finding out about, and trying, as many of these new dishes as possible on our subsequent holidays and at home.
Current re-runs of the show have reminded me that there are still some we haven’t tried yet. I had some leftover Christmas turkey in the freezer so Turkey Tettrazini is on the menu!
From what I can see, the original dish is heavy with cream. My little digestive system won’t cope with that so I’ve given the recipe my own twist and lightened it. Apologies to my American friends for this!
For two of us I used :
100g of linguini, cooked for half of its cooking time and set aside
1 stick of celery
1 clove of garlic
3 small mushrooms
2tb of flour
1 pint of chicken stock
1 small pot of single cream (150ml)
1oz grated parmesan
Salt and pepper to taste
About 1 cup of leftover cooked turkey, or chicken
2 or 3 medium mushrooms
* this sauce will make enough for two dishes, one for now and one for the freezer. If you prefer not to freeze the sauce, use half of the quantity.
Finely chop the cleaned celery, garlic, shallot and small mushrooms. Melt the butter in your pan and sweat the vegetables for 10 minutes.
Add the flour and stir in until it has all been absorbed in the buttery juices. Slowly add the chicken stock, a little at a time and stir in well until it is all absorbed and there are no lumps. Season to taste and cook the sauce over a low heat for 5 minutes, until the rawness of the flour is cooked out. Add the single cream and the grated parmesan.
While the sauce is cooking, assemble in a buttered dish the cooked linguini, sliced mushrooms and torn cooked chicken. When the sauce is cooked ladle half of it over the contents of your dish and set the rest aside to freezer for another time.
Add a grating of parmesan cheese to the dish and pop into a heated oven (200oC / 400oF / gas mark 6) for 30 minutes or so, until piping hot through.