Caruso sauce

Caruso Sauce is a rich, creamy pasta sauce that originated in Uruguay. Named after the famous Italian tenor Enrico Caruso, it is a popular dish in Uruguay and is often served over pasta, particularly fettuccine.

History

The Caruso Sauce was created in the 1950s by Raymundo Monti of the restaurant "Mario and Alberto", located in Montevideo, Uruguay. The sauce was named in honor of Enrico Caruso, who was a popular figure in Uruguay at the time. Despite its Italian namesake, the sauce does not have roots in Italy and is unique to Uruguayan cuisine.

Ingredients

Caruso Sauce is a cream-based sauce that includes ham, mushrooms, onions, and cheese. Some variations may also include nuts or white wine. The sauce is typically served over pasta, with fettuccine being a popular choice.

Preparation

To prepare Caruso Sauce, the onions are first sautéed in butter until they become translucent. The ham and mushrooms are then added and cooked until they are tender. The cream and cheese are added last, and the sauce is simmered until it thickens. The finished sauce is then served over cooked pasta.

Cultural Significance

Caruso Sauce is a staple of Uruguayan cuisine and is often served in restaurants and homes throughout the country. It is also a popular dish for special occasions and is frequently included in the menus of Uruguayan weddings and other celebrations.

See Also

• Uruguayan cuisine
• Enrico Caruso
• Pasta