PASTA DAY: Tetrazzini-Style Fettuccine

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* Exported from MasterCook *

 

Tetrazzini-Style Fettuccine

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 130

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 ounces fettuccine

2 tablespoons olive oil

3 minced shallots -- up to 4

1 pound firm tofu

cut into 1/2-inch cubes

8 ounces white mushrooms -- sliced

1/4 cup dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup vegetable stock

2 tablespoons cornstarch

dissolved in 2 tablespoons water

1 cup milk or soy milk

3/4 cup slivered toasted almonds

1 cup grated Monterey Jack cheese

OR soy mozzarella cheese

1/4 cup dried breadcrumbs

 

Serves 6

 

Based on the early-twentieth-century gratin made with turkey and noodles,

this version uses tofu with the requisite sherry and almonds. Although it

is named for the famous opera star Luisa Tetrazzini, most authorities agree

that it is doubtful that she ever tasted the dish. Steamed green beans,

warm dinner rolls, and a fruity white wine round out the meal.

 

Cook the fettuccine in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 10 minutes. When the pasta is

cooked, drain it and set aside.

 

Preheat the oven to 375F. Lightly oil a 9-by-13-inch baking dish.

 

Heat the oil in large skillet over medium heat. Add the shallots and cook

until soft, about 5 minutes. Add the tofu and mushrooms, and cook for 2 to

4 minutes, or until the tofu is lightly browned and the mushrooms are

softened. Add the sherry and season with salt and pepper, stirring for 1

minute to cook off the alcohol. Remove from heat and set aside. In a

medium saucepan, heat the vegetable stock to a boil, whisk in the

cornstarch mixture, stirring to thicken, then reduce heat to low. Slowly

stir in the milk or soy milk and set aside. Combine the cooked pasta, the

tofu mixture, the almonds, and half of the cheese in a large bowl. Stir in

the sauce and mix well. Transfer the mixture to the prepared

dish. Sprinkle the top with the remaining cheese and the

breadcrumbs. Bake for 30 minutes or until hot.

 

Other pasta choices: linguine, pappardelle

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