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. A simpler version is a Béchamel sauce with spices, walnuts, and ham.[1] It is served with pasta, typically cappelletti.
A different and unrelated Caruso sauce, also served with pasta, is a tomato sauce with chicken giblets and mushrooms.[1][2]
History
editCaruso 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.[3] The dish was named in honor of the Neapolitan tenor Enrico Caruso who was popular in South America during his tours of the 1910s.[3][4]
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.[3] 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,[citation needed] but it is unknown in Italy.[5]
See also
editReferences
edit- ^ a b Allen, Gary (2019-02-08). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield. p. 156. ISBN 978-1-5381-1514-5.
- ^ Wenzel, George Leonard (1934). American Menu Maker Restaurant Recipes. American Menu Maker. p. 3017.1.
- ^ 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.
- ^ Gaudry, Franois-Rgis (2021-11-09). Let's Eat Italy!: Everything You Want to Know About Your Favorite Cuisine. Artisan Books. p. 194. ISBN 978-1-64829-059-6.
External links
edit
- Caruso sauce recipe A Big Slice.com
- Uruguayan dishes in Mi Montevideo (Spanish)
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