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You are here: Home / Americas / Uruguay / Salsa caruso (Cream Pasta) / Uruguay

Salsa caruso (Cream Pasta) / Uruguay

By T_Nagata 2 Comments

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salsacaruso
salsacaruso
Contents hide
1 What kind of dish is this?
2 Name
3 History
4 Thoughts
5 Recipe of Salsa caruso

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.

Name

Caruso=Enrico Caruso, a tenor singer in Naples, Italy.
He visited Uruguay in 1915 and received a fervent welcome.

History

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.

salsacaruso
Colonia del Sacramento, Uruguay / leiamaisによるPixabayからの画像
salsacaruso
Colonia, Uruguay / thegermankidによるPixabayからの画像

Thoughts

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.

salsacaruso
salsacaruso

Recipe of Salsa caruso

Local recipe with some adjustments of mine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Uruguayan
Servings 4

Ingredients
  

No.1

  • 280 g Penne
  • Free water
  • Free salt

No.2

  • 50 g butter
  • 1 onion / chopped
  • 80 g mushroom / slice

No.3

  • 3 tbsp flour
  • 200 ml milk
  • 200 ml cream fresh
  • 5 g beef stock cube

No.4

  • 200 g ham / cut to your favorite size
  • 30 g Parmigiano Reggiano / grated
  • 60 g green onion / chopped

No.5

  • Free salt
  • Free pepper

Instructions
 

  • 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.

Notes

・Originally, they use Cappelletti and gravy (about 10-20 ml).
Keyword cream, pasta

Filed Under: Uruguay Tagged With: Butter, Main Course, Mushroom, Pasta or Noodle

Reader Interactions

Comments

  1. Anonymous says

    at

    5 stars
    Looks delicious

    Reply
    • T_Nagata says

      at

      Thank you so much!
      It’s easy and delicious!

      Reply

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This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

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