Preparation time: 40 min
Often confused as an Italian recipe, Tetrazzini is an American dish made with diced poultry or seafood and mushrooms in a butter/ cream and parmesan sauce flavoured with wine or sherry. It is served hot over linguine, spaghetti or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and/ or Parmesan cheese. Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust. No universal standard for the dish exists, so recipes may vary, for example, the use of 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).
1 teaspoon salt
½ cup shredded cheddar chesse
3 litres water
1 cup diced ham
1 tablespoon butter
2 tablespoon chopped fresh parsley
2 tablespoon chopped onion
2 tablespoon chopped pimento peppers
½ cup vegetable oil for frying, or as ne
½ cup water
1 (approx. 350g) can condensed cream of mushroom soup
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente, then drain.
While the pasta is cooking, melt butter in a saucepan over a medium heat. Add the onion. Cook and stir until the onion has softened and turned translucent.
Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
Mix in the ham, cooked and drained pasta, chopped peppers and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.