What kind of dish is this?
This is a Uruguay creamy pasta made with cream, ham, mushrooms and gravy.
I used Penne but originally use Cappelletti.
Caruso=Enrico Caruso, a tenor singer in Naples, Italy.
He visited Uruguay in 1915 and received a fervent welcome.
Uruguay is a country with a large number of immigrants from Europe, particularly Italians and Spanishs.
This was developed by a chef from Italy in 1954 at a restaurant in Montevideo.
He wanted to create new recipes following the Italian culinary tradition.
Also, since his shop mainly deals pasta such as Cappelletti and Ravioli, Cappelletti is added to the newly born sauce.
And, in honor of Enrico Caruso, his name was given to this dish.
This is the second posting of this dish.
In addition to combining with penne for the ingredients, I adjusted it to my liking.
This sauce, like butter, milk, cream and cheese, is like an all-star dairy product.
Anyway it is rich and creamy.
If you make gratin with this sauce, it will be delicious.
I also felt strongly what would happen with Cappelletti.
I’ll make it with Cappelletti someday.
Recipe of Salsa caruso
- 280 g Penne
- Free water
- Free salt
- 50 g butter
- 1 onion / chopped
- 80 g mushroom / slice
- 3 tbsp flour
- 200 ml milk
- 200 ml cream fresh
- 5 g beef stock cube
- 200 g ham / cut to your favorite size
- 30 g Parmigiano Reggiano / grated
- 60 g green onion / chopped
- Free salt
- Free pepper
- Cook the pasta.
- Meanwhile, stir fry the onions and mushrooms in butter. Until the onions change color.
- Add flour, milk, cream fresh and beef stock cube. Stew until you like it.
- Add ham, Parmigiano Reggiano and green onion. Mix.
- Adjust the taste with salt and pepper.
- Add the cooked pasta and stir.Finish.