Susan A Court
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Gigi’s Ham Tetrazzini
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup (1 stick) butter, melted
1/2 pound fresh mushrooms, sliced
1/3 cup flour
2 cups milk or
2 cups half-and-half
3 tablespoons Sherry
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 cup shredded good-quality Parmesan cheese
8 ounces thin spaghetti, cooked al dente, drained well
2 cups ham pieces (first thinly sliced, then diced)
In a large sauté pan, sauté the onion and garlic in the melted butter until the
onion is transparent. Add the mushrooms and sauté them until all the liquid
they give off has evaporated. Season lightly with salt and pepper. Blend
the flour and cook, stirring, for about 3 minutes. Then, continuing to
blend in the milk and half-and-half. [It is best if the milk and
are warmed first.] Continue to cook, stirring, until the sauce
is smooth and thickened. Blend in the Sherry, salt and pepper.
Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking
In the bottom, place the well-drained spaghetti and 1/2 cup Parmesan.
Cover this with alternating layers of sauce and ham, ending with sauce.
Sprinkle the remaining 1/4 cup Parmesan on top and bake about 20 to 25
minutes, or until the sauce is bubbly and the Parmesan is lightly browned.
Serves 6 to 8. Note: Feel free to substitute other meat, poultry or seafood
can easily be substituted for the ham, if you prefer.
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