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OPERATIC RECIPES
Chicken Tetrazzini
Serves 8 -10
Cut up meat from 1 boiled chicken - about 2 - 3 cups
1/2 lb. dry macaroni or spaghetti
1/2 cup blanches, slivered almonds
1/2 lb. sliced mushrooms, sautéed in 2 tablespoons butter
3 tablespoon dry white wine
3 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup whipping cream
Preheat oven to 375ºF. Place cut up chicken in bowl. Boil
macaroni or spaghetti in salted water until tender. Drain and add
almonds. Sauté the mushrooms in butter and add the white wine
to the pan. Make a sauce of the 3 tablespoons butter, flour and
chicken broth. Remove from heat and stir in whipping cream. Add half
the sauce to the chicken and half to the macaroni and mushrooms.
Place the macaroni in a greased baking dish. Make a hole in the
centre. Place the chicken in it. Sprinkle the top with grated
parmesan cheese. Bake about 30 minutes until lightly browned and
heated through.
Chicken Caruso
1 package chicken breast cutlets
Flour
Butter
Olive oil
1 small package fresh mushrooms, cleaned and sliced
1 onion, chopped
2 to 3 garlic cloves
3 to 6 slices proscuitto (Italian ham), cut into bite-sized
pieces
1 pint heavy cream
1 cup good-quality vermouth (not cooking variety found in grocery
store)
1 (8 ounce) package mozzarella
Clean chicken and cut into bite-sized pieces. Coat pieces with
flour and sauté in butter and oil. Place sautéed
pieces of chicken in a baking pan. In pan drippings
sauté the onion, garlic, mushrooms and proscuitto for 3
to 5 minutes. Add heavy cream and vermouth; bring to a boil. Pour
mixture over chicken pieces and bake in 350 degree (F) oven for 35-40
minutes. Remove and place sliced mozzarella cheese on top of the
chicken. Bake 5 minutes until cheese is melted.
Spaghetti Caruso
Makes 6 servings
4 tablespoons olive oil, divided
2 cloves garlic, peeled and cut in half
2 cups chopped onions
1/2 pound chicken livers, cut in quarters
1/2 pound mushrooms, sliced
1 (16-ounce) can tomato paste
1 (28-ounce) can plum tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1 pound uncooked spaghetti
1 cup grated Parmesan cheese, divided
In a large, straight-sided skillet, heat 3 tablespoons oil over
medium heat. Add garlic and sauté for 2 minutes. Remove garlic
and discard. Add onions to skillet and saute for 3 minutes. Add
livers and mushrooms; brown for 5 minutes. Add tomato paste, 1/2 cup
water, canned tomatoes, thyme, basil, bay leaf, salt, pepper and
sugar. Stir well until combined. Lower heat, cover and simmer for 30
minutes. Meanwhile, in a large pot, cook spaghetti according to
package directions, adding remaining tablespoon of olive oil to the
cooking water. Drain. Place spaghetti on a heated serving platter and
sprinkle with 1/2 cup Parmesan cheese. Spoon half of the spaghetti
sauce on top; toss. Serve immediately, passing the remaining sauce
and cheese at the table.
Caruso Cocktail
Ingredients:
2 oz Gin
1 oz Dry Vermouth
1 oz Creme de Menth (green)
Glassware : Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a
cocktail glass.
Peach Melba
Ingredients (6 servings)
2 tb Sugar
1 tb Cornstarch
12 oz Package frozen raspberries, defrosted
1/3 cup Currant jelly
1 pt Vanilla ice cream
6 Canned peach halves, well drained
1/2 cup Fine, dry macaroon crumbs
1/2 cup Heavy cream, whipped
Combine sugar and cornstarch in a saucepan. Stir in raspberries
and jelly. Bring to a boil over moderate heat. Reduce heat to low and
continue to cook and stir 5 minutes until smooth and thickened. Press
sauce through a sieve; chill thoroughly. To make Melba, place a small
scoop of ice cream in the bottom of a sherbet glass. Cover with a
peach half. Top with raspberry sauce and sprinkle with macaroon
crumbs. Garnish rim with a fluting of whipped cream. Serves 6.
Melba Toast
Originally a split slice of toasted bread, retoasted; now a thin
slice of bread dried in the oven to a golden-brown colour. Allegedly
based on toast served to her when she was unwell (or, it has
ungallantly been suggested, trying to lose weight).
Disclaimer: I'm not a cook! I have simply reproduced these
recipes. I haven't tried them, but they look nice enough. Give them a
try but don't blame me if you don't like them.