In this pasta dish with turkey and spinach, it’s the creme fraiche that adds a touch of acidity for a wholesome combination.
There are some funny stories related to this particular pasta shape
The pasta shape I used is caserecce/casarecce or strozzapreti and looks like a twisted roll. The stories that you can read about this pasta go like:
- 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.
Key Ingredients in This Recipe
- Caserecce pasta
- Turkey breast
- Spinach
- Creme fraiche
- Garlic
- Roasted Pine nuts
- Oregano
How to make Caserecce with Turkey, Creme Fraiche & Spinach
Step 1 – Cut the turkey in small strips and season with salt, pepper and oregano.
Step 2 – Cut the thick stems off the spinach and discard. Wash the spinach. Cook the spinach until it is completely wilted and has turned bright green. Drain spinach in colander, chop it fine and squeeze out as much liquid as you can.
Step 3 – Cook the pasta in salted water, according to directions on the packaging.
Step 4 – Heat butter in a skillet and add the turkey strips. Cook until almost done.
Step 5 – Add garlic, creme fraiche, spinach to the turkey and mix together.
Step 6 – Add drained pasta mix again and divide over 2 bowls or plates. Sprinkle with pine nuts.
Alternatives and Substitutes
- Caserecce pasta – any pasta shape can be used.
- Turkey breast – chicken breast is a good alternative of left-over turkey meat.
- Creme fraiche – sour cream. 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 its 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 than sour cream. I prefer creme fraiche over sour cream in savory dishes, but I do use sour cream when I bake. Creme fraiche is unfortunately a little harder to find and more expensive than sour cream.
- Garlic – garlic paste.
Other Pasta Turkey Recipes to Try
Caserecce with Turkey, Creme Fraiche & Spinach
Ingredients
- 8 ounces turkey breast
- salt and pepper
- 2 teaspoons oregano
- 1 tablespoon butter
- 2 tablespoons pine nuts
- 4 ounces Caserecce pasta
- 1 bundle spinach
- 1/2 cup creme fraiche
- 1 garlic (NOTE 1)
Instructions
- 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.
- Drain spinach in colander, chop it fine and squeeze out as much liquid as you can.
- Add to skillet: spinach, creme fraiche, garlic and mix.
- Add drained pasta and toss to coat. Add salt & pepper if needed.
- Divide pasta over plates or bowls and sprinkle with pine nuts. (NOTE 2)
Notes
- Use fresh garlic or garlic paste. 1 clove is 1 teaspoon of garlic paste.
- If you forgot how to roast pine nuts. 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.
No Comments