Sunday, November 29, 2015

Food Coma

I'm going to begin today by defining for you what Italians mean by a "heavy fork".

A heavy fork is a person who likes to eat a lot of food.  I'm not talking about every day, all the time.  I'm talking about sitting down, hungry, like for Sunday dinner.  A heavy fork doesn't do well in one of those restaurants where they charge you two months of lunch for a steak the size of your palm with a curly leaf on top and stuff squiggled on the plate underneath.  Heavy forks like old style restaurants where they fill your plate.  Bonus points if the menu is written on a chalkboard and/or they don't accept credit cards.

So a heavy fork is not necessarily a fat person.  Many are quite thin.  They can exist for weeks on salads and sardines and buttered toast.  Maybe a little zuppa.  My husband, Anthony, is one of these people.  Some people think that I am, too, but they don't know the size of my hips because I'm really good at hiding it.

I'm saying all this because today I'm doing something with leftover turkey.  Turkey tetrazzini.  And to understand the recipe, you also need to understand the following:
  1. We are heavy forks;
  2. Turkey tetrazzini tastes really, really good;
  3. When something tastes good we want to eat lots of it.
This recipe, like many of mine, comes from The Joy of Cooking.  Sort of.  The problem with recipes from The Joy of Cooking is that the authors are neither Italian nor (apparently) heavy forks.  Their recipes are generally for 4 to 6 Puritans, which will generally satisfy 2 Italians.  Maybe.  So, most of the time, I have to translate.  The beautiful thing is that it works.

Turkey tetrazzini is maybe the best thing you can do with your leftover turkey.  Because it is made with a lot of cream sauce, it's the perfect thing to make with dried-out white meat.  This is an easy recipe, but not fast, so allow yourself some time.  Take the opportunity to finish off any leftover wine from the holiday.

Turkey Tetrazzini
Wash and slice a big package of mushrooms.  I wash my mushrooms.  Some people don't.  If you don't wash your mushrooms, please don't tell me about it.  Saute the mushrooms in olive oil and a little butter.  Cook a pound of pasta.  I like "little" pasta for the tetrazzini because then you can serve it with a big spoon and it doesn't slide all over the place, but a lot of people use angel hair.  Today I used "mini-farfalle" (little butterflies).  Just as cute as it sounds.

While you're waiting for the water to boil, make the sauce.  It takes a long time, sorry.  Start on the wine.  To make the sauce, melt a stick of butter in a deep pot.  Add 8 tablespoons of flour.  Cook and stir, over medium heat, until smooth and bubble.  Gradually add 4 cups of chick broth (canned is fine) or bouillon, stirring constantly and bringing to a boil after each addition.  It will start to get thick.  After you finish adding the chicken broth, salt and pepper to taste.  Add two cups of heated cream or half-and-half.  Bring to a simmer.

Drain the pasta and add the mushrooms to it.  Cut up some leftover turkey into small pieces and add it to the pasta and mushrooms.  Pour the hot sauce over every and mix well.

Now, pour the whole thing into a large, buttered baking dish.  Sprinkle with parmigiano or romano cheese, or whatever you got.  Bake in a 375 degree over until the cheese starts to brown.

Buon appetito.

And don't worry about the calories.  You won't be eating many more of them until Christmas Eve.





7 comments:

  1. My friend you gave a perfect explanation of what a "buona forchetta" is. Reading your posts is always so cool and fun!! Much love

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  2. I guess I can join the list - heavy fork is my middle name!! :)
    had never heard of this recipe and am truly intrigued about it. maybe i'll give it a try in time for this christmas.
    have a great weekend my dear!

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  3. Who cares about calories when you´re an heavy fork!!!! ;)

    I may think I was an Italian in one of my passed lives or may it is because Im from Mecklenburg, a part of Germany, famous for its countryside and so most of the people here are farmers who love to eat a lot, I mean AAAAAA LOOOOOTTTTT!!! ;)

    Try to serve these people one ravioli filled with truffle...but only one like these 4 star restaurants...whoo you can´t imagine what would happen!!! Maybe the next civil war ;)

    I really really have to cook your turkey tetrazzini. Fearful sounds amazing as well...baby fearful..hopefully not to small :) Brown cheese on top!? Isn´t everything brilliant topped with cheese??

    Oh really if I should ever (maybe already 2016 when I finish my phd thesis) come to the States again, you have to cook with me!!!

    Many hugs from Germany
    Martin

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  4. Hello my dear friend, keep posting we need good reads during the holidays ;-) Buone Feste! Happy Holidays! Coco et La vie en rose fashion blog - Valeria Arizzi

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  5. May your New Year be filled with adoration, happiness, warmth, and cheer; and may you pass on these to those around you too. May your days be as glittery as diamond, may your friends be as good as gold, may your heart stay as green as emerald, and may your soul remain as pure as pearl.
    Happy 2016 my dear frind!
    x,
    Aida
    ps - love u to the moon and back!

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  6. Thank your for all the lovely comments my smart friend! So it's still freezing in Chicago... Look I'm a huge fan of turtlenecks and they are a hot trend this year. Is it of any consolation maybe? You are in my thoughts!! Much love dear!

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  7. Honey! I need ore recipes from you :)

    xx
    Martin

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