Is there an Italian equivalent for creme fraiche?
- Christina D
I took a cooking class last week and the teacher made a french beggar's purse with an herbed crepe, lobster meat, shallots and creme fraiche. For Christmas Eve, I thought about making an italian version using some shrimp, prosciutto, maybe a little spinach and a player to be named later (this is where the creme fraiche equivalent comes in). It would be served over a warm, broken tomato vinaigrette (or maybe a coulis, haven't decided yet) and maybe a little Jackson Pollack pesto.
Mascarpone is much sweeter than creme fraiche.
I don't know of an Italian equivalent, but I would be reluctant to use mascarpone. I don't think you want to add sweetness to your dish.
Remember the first rule of fusion cooking: respect the culture.
You might try to reduce some fresh cream so that it is quite thick.
re: Food Tyrant
I thought of mentioning ricotta or better yet burata, but chees is not something that an Italian usually pairs with seafood. Although either a ricotta or buratta are extremely mild, and wouldn't interfere with the flavor of the shrimps.
Make your own ricotta for an even better flavor and mix in some heavy cream.
I don't think crème fraîche is ever used in Italy. They do use heavy whipping cream.
I would not suggest using ricotta, mascarpone or any other cheese. I would use heavy cream or a light balsamella sauce ( béchamel)