Caruso sauce

A rich, creamy sauce originating from Uruguay

Tortelines con salsa Caruso

Caruso sauce is a rich and creamy sauce that originated in Uruguay. It is commonly used in Italian cuisine and is particularly popular as a topping for pasta dishes. The sauce is named after the famous Italian tenor Enrico Caruso, reflecting its Italian culinary influences.

History

Caruso sauce was created in the 1950s in Montevideo, Uruguay. It was developed by chef Raymond Montero at the restaurant "Mario and Alberto". The sauce quickly gained popularity due to its unique flavor and creamy texture, becoming a staple in Uruguayan cuisine.

Ingredients

The main ingredients of Caruso sauce include:

• Cream
• Ham
• Cheese (typically Parmesan cheese)
• Mushrooms
• Nuts (such as walnuts)
• Onion
• Butter
• White wine
• Broth
• Salt and pepper

Preparation

Caruso sauce is prepared by first sautéing finely chopped onions and mushrooms in butter until they are soft. Ham is then added to the mixture, followed by white wine, which is allowed to reduce. Cream and broth are added next, and the sauce is simmered until it thickens. Grated cheese and chopped nuts are stirred in at the end to enhance the flavor and texture.

Serving Suggestions

Caruso sauce is traditionally served over pasta, such as tortellini, ravioli, or fettuccine. It can also be used as a sauce for gnocchi or as a topping for chicken or veal dishes.

Cultural Significance

Caruso sauce is a beloved part of Uruguayan cuisine and is often featured in local restaurants and home cooking. It represents the fusion of Italian culinary traditions with local Uruguayan ingredients and tastes.

Related pages

• Italian cuisine
• Uruguayan cuisine
• Pasta
• Sauce