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Caruso sauce

From Wikipedia, the free encyclopedia
Tortellini with Caruso sauce

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

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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.[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

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References

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  1. ^ a b Allen, Gary (2019-02-08). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield. p. 156. ISBN 978-1-5381-1514-5.
  2. ^ Wenzel, George Leonard (1934). American Menu Maker Restaurant Recipes. American Menu Maker. p. 3017.1.
  3. ^ a b c "Caruso Sauce". Mi Montevideo. Retrieved July 2, 2011.
  4. ^ "Los Capeletis a la Caruso cumplieron 60 años". 2014-08-04. Archived from the original on 2014-08-06.
  5. ^ 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.
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