In this Caserecce with Turkey, Creme Fraiche Spinach you can thicken the sauce as much as you want, but you will see no curdles.
Creme fraiche and sour cream are very similar; sour cream contains some protein and thus doesn’t tolerate cooking very well; it curdles easier. Creme fraiche may be higher in fat, but it the protein content is low, so no curdling problems in cooking.
Sometimes the curdling does not matter, like in pancakes, so you could use either or. Creme fraiche has a creamy texture, but it is less tangy. I prefer creme fraiche over sour cream in savory dishes, but I do use sour cream when I bake. Why is it that creme fraiche is harder to find? Is it because it is more expensive or harder to make or both?
While this recipe is made with turkey cutlets, it would also be a great recipe to use up some left-over Thanksgiving Day turkey. The Caserecce or Strozzapreti pasta looks like a twisted roll, a nice pasta to eat as it easily slides down your throat.
This pasta come with several funny stories
- priests at the time this pasta was ‘invented’, loved it very much and would eat the pasta too quickly and choke on it,
- local farmers’ wives would make this pasta to get into the good graces of the local clergymen. But the jealous farmers would wish for the pasta to choke the priests to death,
- housewives who made Strozzapreti would twist the strips of dough, as if they were to strangle/choke a priest.
More down to earth is the translation of Caserecce/Casarecce which is home-made, so it is a home-made pasta to strangle a priest – Oookay.
Another suggestion for arecipe with turkey and pasta is Turkey Tenderloins with Apricot Pepper Sauce.
Caserecce with Turkey, Creme Fraiche & Spinach
- 8 ounces turkey breast
- salt and pepper
- 2 teaspoons oregano
- 1 tablespoon butter
- 2 tablespoons pine nuts
- 4 ounces Caserecce pasta
- 1 bundle spinach
- 8 ounces creme fraiche
- 1 garlic
- Cut the turkey in small strips and season with salt, pepper and oregano.
- Place pine nuts on a baking sheet and place in over. Heat oven to 350 degrees. Bake until caramel brown, this is about the time the oven reaches the 350 degrees.
- Cut the thick stems off the spinach and discard. Wash the spinach.
- Mince the garlic.
- Cook the pasta in salted water, according to directions on the packaging.
- Cook the spinach until it is completely wilted and has turned bright green.
- Heat the butter in a skillet and add the turkey. Cook until almost done. Take out of the skillet and keep warm.
- Drain spinach in colander, chop it fine and squeeze out as much liquid as you can.
- Add to skillet: spinach, creme fraiche, garlic, salt, pepper and turkey. Mix until warm.
- Add drained pasta and toss to coat.
- Divide pasta over plates or bowls and sprinkle with pine nuts.