How’d your vacation go? Mine, like so many others, was hijacked by the omicron surge.
The (booster-ed) son I used to be imagined to spend Christmas with unexpectedly examined optimistic, placing an abrupt finish to our deliberate household feast — and leaving me and my husband with a really costly, 9-pound smoked ham from Parma Sausage in Pittsburgh’s Strip District.
COVID-19, if something, has taught us all learn how to pivot. Within the days that adopted, we ate our fill of ham and home made candy pickle sandwiches, and I additionally folded chunks of the cured meat right into a savory quiche Lorraine. I additionally whipped up this wealthy and creamy ham tetrazzini earlier than tucking a number of chunks into the freezer.
Believed to be named after the Italian opera star Luisa Tetrazzini, and made well-known by chef Louis Paquet within the Nineteen Twenties, the noodle dish is historically made with rooster or seafood. However truthfully, any protein works, together with ham.
The unique New York Instances recipe requires fontina cheese and a panko topping, however I used what I had readily available — shredded gouda and recent breadcrumbs toasted in butter. When you don’t like peas, think about asparagus, spinach or broccoli florets for a brilliant splash of inexperienced.
LEFTOVER HAM TETRAZZINI
1 lb. spaghetti
5 T. unsalted butter, divided
8 oz. button mushrooms, any powerful or dry stems discarded, sliced
Salt and pepper
3 garlic cloves, chopped
1/3 c. all-purpose flour
1 c. dry white wine
4 c. rooster inventory
8 oz. cream cheese, minimize into chunks
2 c. chopped leftover ham
1 c. frozen child peas
1/2 c. grated Parmesan cheese, plus extra for serving
1 c. shredded gouda cheese
1 c. recent bread crumbs
Preheat oven to 400 levels (common) or 375 levels (convection). Convey a big pot of well-salted water to a boil and prepare dinner the pasta till simply shy of al dente, about 2 minutes lower than the package deal directs. Drain and rinse with chilly water.
In the meantime, in a big Dutch oven, soften 4 tablespoons of the butter over medium-high warmth, and add the mushrooms. Season flippantly with salt and pepper, and prepare dinner, stirring solely sometimes, till the mushrooms have launched their liquid and have began to brown deeply, 8 to 11 minutes. Add the garlic and prepare dinner, stirring, till aromatic, 1 minute.
Add flour. Stir nicely, till the flour and the mushrooms are evenly mixed and the flour is evenly moistened, about 1 minute. Whisk within the white wine, and let it come to a boil, whisking consistently. Let the wine bubble to scale back barely, 2 minutes. Whisk within the rooster inventory, and let it come to a boil. Prepare dinner till it thickens noticeably, about 5 minutes.
Scale back warmth to low. Whisk within the chunks of cream cheese (don’t fear if the cream cheese seems curdled), then fold within the ham, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to mix. Style and add salt if vital.
Switch to a 9-by-13-inch baking dish. (I divided it between 2 smaller pans so I may share.)
Soften the remaining tablespoon of butter in a small bowl within the microwave or pan on high of the range, and toss with the bread crumbs. Sprinkle the toasted crumbs all around the high of the pasta, and bake till bubbly and browned on high, about 25 minutes.
Let the casserole relaxation for five minutes earlier than serving. It is going to be very creamy at first however will agency up because it cools.
Serve with extra Parmesan for sprinkling. Makes 8 servings.
(Tailored from nytimes.com.)