Yes! This is an itchy topic!!!! The usage of cream made abroad on Italian dishes make all Italians go mad!
On tv every chef puts cream galore everywhere! E V E R Y W H E R E!!!
They put cream on bloody Alfredo, which is NOT ITALIAN as I always tell you. They put cream with fish!!! CREAM AND FISH DON’T MATCH! It’s as fish with parmesan! Never! The only fish that is acceptable with cream is smoked salmon, but with just a few! Not a ton as false Italian chefs do!
My skin crawl when I think about pasta with cream and chicken! Chicken is not an ingredient that an Italian would put on pasta! And with an ocean of cream…bleah!
Look at these shrimps full of cream… NO NO NO NO! DON’T SAY WOW!!! it means ruining a precious raw material!
I’m quite astonished that also Jamie Oliver puts cream on tomato and shrimps pasta delivering it as an Italian pasta. It isn’t. If you use pasta, it doesn’t mean you are cooking Italian. Look at this:
It’s like saying that if you put curry somewhere you are cooking Indian food. Would you? I wouldn’t….
The concept is that if you use good ingredients, you must enhance their taste and not cover it with cream, spices and garlic! It’s not that we don’t use cream at all, but we use it in just a few recipes, and in small quantities!
Always remember that simple is better! Or less is more… The one you prefer! 🙂
The taste of fresh ingredients is what we must feel. If we put too many things in the plate, you’ll obtain an undefined mix and not a valorization of the main ingredient!
Last night on a tv show, in this Italian restaurant the customer asked a plate of pasta with asparagus. Pasta with asparagus doesn’t require cream at all! In this case pasta and asparaguses were litterally swimming in cream.
Well, I can already hear somebody say while looking at this picture: ooooh! Delicious! Smooth!
SHAME ON YOU! DON’T! In Italy we don’t cook this way!
And one of the things that make Italians feel a huge pain, is when we see cream in carbonara sauce! This is an authentic crime.
Nobody can call the dish in the picture carbonara for several reasons: cream and parsley, for instance, shouldn’t exist!
I always try to forget that also Gordon Ramsay puts cream in carbonara, but I can’t. Maybe because he also puts onion, garlic and all these ingredients that horrify me (and many Italians) in this recipe!
I figure many (should I call them??)“chefs” that, when they must cook Italian, run and buy garlic and cream because they give “that authentic Italian taste”. They just give the NOT Italian taste to food! Don’t listen to those who cook for you using tons of cream (and garlic). They are cheating you! They don’t give you Italian food.
Note: Obviously, my posts haven’t any intention of offending anybody or of criticizing the goodness, quality and tastes of any dish or recipe. What I write is just a personal consideration concerning the adherence of the recipe to the Italian ones, considering local habits, usages and traditions. The mood of the blog can be ironic and sometimes sarcastic, but with no aim of disappointing anybody. If somebody feels offended or struck by my words, please don’t. Moreover feel free to write me and explain your point of view (public channels like this blog are best welcome). It would be a pleasure for me. My intention is a constructive and sincere exchange of opinions.