Turkey Tetrazzini

This is a good one for using up the post-Christmas turkey, but can work for chicken as well.

Cooked turkey or chicken breast slices (not too thin)
1/2 pt single cream
Glass of white wine
1/4 pt stock
Flaked almonds
500g tagliatelle pasta
Parmesan cheese
Deep ovenproof dish (you want enough meat to cover the bottom of this dish twice).

Put the pasta on. Toast the flaked almonds either under the grill or brown them in a little butter in a frying pan. Whichever way you do it, toss them frequently and don't take your eyes off them! They seem to go from white to burnt the minute you turn your back.

Set them aside when they're done, slice and fry the shrooms in butter and garlic then set them aside too. Now, bring the wine, cream and stock to a gentle boil until thickened.

Test it by dipping a piece of meat into it (oy oy), the sauce should coat the meat and not all run off. Drain the pasta, mix the almonds and mushrooms into it and put a layer into the dish(save enough for another layer).

Pour some of the sauce over this and then cover with turkey/chicken slices that have also been dipped into the sauce. Repeat the layers, pour the rest of the sauce all over the top and then cover with grated parmesan. Cover with foil and bake in oven about 180 for 15-20 mins, last 5 mins or so without foil to brown the parmesan.

Serve with whatever you fancy although I normally just go for good old garlic bread! Luvverly.

[From Matt Ransley, coming to an Italian chalet near you soon]

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