Today's recipe is a classic from Uruguay. Salsa Caruso or Caruso Sauce, is a very popular pasta sauce made with mushrooms, ham, heavy cream, among other ingredients. Learn here how to make it!
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.
This sauce is perfect with either a 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!
Ingredients
- butter
- sliced pickled mushrooms
- all-purpose flour
- meat extract or beef bouillon cubes
- milk
- heavy cream
- ham
- parmesan cheese
How to make it
- 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.
More Uruguayan Recipes
Ham and Cheese Empanadas
Lehmeyun: Armenian food straight from Uruguay
Slow Cooker Dulce de Leche – this is not an Uruguayan recipe, but dulce de leche is everywhere in this country!
Salsa Caruso {Caruso Sauce}
Ingredients
- 1/4 cup butter
- 1/2 cup sliced pickled mushrooms not fresh
- 2 tbsp all-purpose flour
- 1 tbsp meat extract (or 2 beef bouillon cubes)
- 1 cup milk
- 1/2 cup heavy cream
- 7 oz (200g) ham chopped
- 3.5 oz (100g) parmesan cheese grated
Instructions
- 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.
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