I am embarrassed to say how long this meal has been in the planning. But our leftover turkey from Thanksgiving has bounced from the fridge to the freezer and back again. Our CSA (local farm) delivery has been on haitus and I did not want to make the noodles for the tetrazzini without our local eggs.
Do I sound desperate, or what?
What it is, I think, is just guilt over the fact that I have not been able to source all of the ingredients for our food locally. Call it lack of preparation, lack of spunk, or just a beginner's floundering around. The turkey in this dish is the dark meat from the last drumstick and wing that I have been so carefully hoarding. The pasta is made with local eggs but King Arthur flour. The salad is from our garden, dressed with a honey-mustard vinaigrette from standard pantry items. (I'd even been saving the salad greens for this occasion--the weather has been so fluky, I wasn't sure we'd have any left in the garden to pick otherwise.)
Yesterday our CSA deliveries finally resumed. So when I arrived home from teaching my "food appreciation" classes in the evening, my daughter and I set to work making the pasta. It's a two-egg affair with a 50/50 mix of all-purpose flour and white whole wheat flour. I gave the dough a quick knead on the countertop, then fed it into our pasta machine while my daughter cranked. Turns out we make a great pasta making team and it's so easy, I wonder sometimes why we bother buying prepared pasta. We rolled the dough up to the next-to-last setting, resulting in a sturdy noodle once it was cut into linguine.
The golden, almost orange hue of the pastured egg yolks give the pasta a rich depth of color, while the addition of whole wheat flour produces a very satisfying chew.
The pasta is cooked in a big pot of salted water just to the al dente stage, then quickly drained and rinsed in cold water to arrest the cooking. Meanwhile, we sauteed onion and mushrooms and mixed these with frozen peas in a veloute sauce--a roux of butter and flour blended as for a gravy with homemade turkey stock and finished with a bit of heavy cream.
Layer the pasta and sauce in a greased casserole (a small square, in this case), dust with bread crumbs and bake in a 375-degree oven until the bread crumbs are golden brown and the sauce is bubbling. Scoop onto plates with the salad and serve.
(Note: for an even richer Tetrazzini sauce, try adding a tempered egg yolk and some Marsala wine.)