Caruso sauce
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Caruso sauce or salsa Caruso is a warm sauce in Uruguayan cuisine made of cream, ham, cheese, beef extract, and mushrooms, and sometimes nuts or onions. It is served with pasta, typically cappelletti.
History
[edit]Caruso sauce was created in the 1950s in Uruguay by Raymundo Monti of the restaurant Mario and Alberto in Montevideo. Monti wanted to create a new recipe in the style of Italian cuisine.[1] The dish was named in honor of the Neapolitan tenor Enrico Caruso who was popular in South America during his tours of the 1910s.[1][2]
The sauce was originally considered to be a variant of bechamel but its flavor is distinctly different. Several culinary seminars referred to Caruso sauce as "the new invention" and it gained international culinary recognition.[1] In recent decades, the sauce has become increasingly popular in most South American and Western European countries.[citation needed]
Caruso sauce is also found in restaurants in Buenos Aires and some Brazilian restaurants.
See also
[edit]References
[edit]- ^ a b c "Caruso Sauce". Mi Montevideo. Retrieved July 2, 2011.
- ^ "Los Capeletis a la Caruso cumplieron 60 años". 2014-08-04. Archived from the original on 2014-08-06.
External links
[edit]
- Caruso sauce recipe A Big Slice.com
- Uruguayan dishes in Mi Montevideo (Spanish)
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