Denny Deluca was a restauranteur in the northern suburbs of Detroit some years back. His restaurant, Deluca's, was a family oriented American-Italian place serving pasta, pizza, steaks, chops etc. My mom fell in love with his Chicken Tetrazzini and eventually was able to get him to give her a cryptic recipe for it which I still have, written on the back of a paper placemat. His recipe called for a whole skinned and boned chicken cut up in pieces and skin and bones used to make stock. I've taken the liberty of using leftover turkey or chicken, leftover ham and a few stray mushrooms to make a quicker, simpler version. —inpatskitchen
4 to6 (can easily be doubled)
butter (one stick)
bite size pieces of cooked turkey or chicken
instant flour (Wondra)
cloves garlic, minced
finely diced ham
tomato sauce (your favorite)
chopped parsley plus more for garnish
chicken or turkey broth
grated Romano cheese plus more for serving
pasta such as fettucini or linguini which has been preferably cooked in chicken broth but water is ok
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!