Today’s recipe has everything to do with the trip to Uruguay that I’m sharing with you. Caruso Sauce, or Salsa Caruso, is a very popular pasta sauce made with mushrooms, ham, heavy cream, among other ingredients.
The sauce has this name because in 1915 a restaurant in Montevideo decided to make a special recipe to honor the visit of a famous tenor called Enrico Caruso. The arrival of this musician in Uruguay was much celebrated so they created something related to the Italian culinary traditions that were brought by the immigrants.
The result was this amazing sauce that nowadays is considered Uruguay’s national heritage.
- ½ cup butter
- ½ cup sliced mushrooms (not fresh)
- 2 tbsp all-purpose flour
- 1 tbsp meat extract (ou 2 beef bouillon cubes)
- 1 cup milk
- 1 cup heavy cream
- 200g ham, chopped
- 100g grated parmesan cheese
- Melt butter. Add mushrooms and let them cook for 2 minutes. Add flour and mix well. Add meat extract (or bouillon cubes), milk and heavy cream.
- Cook for a few minutes and at the end add ham and parmesan cheese.
This sauce is perfect with either simple pasta like spaghetti or pasta with filling, like a ravioli. But if they have a filling, choose a mild flavor like ham and cheese.
I’m sure you’ll love it!