A sauce to accompany pasta
The Caruso sauce is a gastronomic heritage of Uruguay, declared by the prestigious Uruguayan Gastronomy Association (AUG). As is well known, Uruguay was one of the preferred destinations for European immigrant colonies that, from around 1870 to 1960, left their countries of origin.
Swiss, German, Dutch, and Italian communities settled in Uruguay, whose capital, Montevideo, is a port; and from there they contributed to the country's growth from an economic, cultural, and even demographic perspective. The Italians had a direct influence on Uruguayan customs, being one of the most consolidated communities in the country.
Adding to this, they played a historic role in defending the territory, when shortly after Uruguay declared its independence, they were victims of Argentina's invasion, and a legion of Italians decided to fight for Uruguayan territory.
This has created truly deep bonds between the Uruguayan people and their Italian brothers. It is estimated that around 15% of the total Uruguayan population has Italian surnames. Based on this information, the strong Italian presence in Uruguay is easily explained, especially in the realm of food. Pasta and pizza are particularly cherished dishes in Uruguay, feeling entirely their own.
So much so, that celebrating the National Noodle Day on July 29th and making it a tradition to eat noodles on the 29th of each month isn't enough. The country boasts many establishments preparing pizzas and all types of pasta. From this history, the story of Uruguayan-origin Caruso sauce arises, serving as a complement to pasta both in Uruguay and worldwide, where it has received a warm response.
The Caruso sauce, a tribute to a Neapolitan tenor
This sauce is named after an important figure in classical music; its creation dates back to 1915 when the owners of a downtown restaurant decided to prepare a unique dish to honor the special visit of the Italian tenor, specifically from Naples, Enrico Caruso.
This figure meant a lot to the Italian community living in Uruguay, many of whom originated from Naples. He was also significant for other personalities in the country, such as the presidential cabinet and artists like Carlos Gardel; the whole world was talking about the talented Neapolitan tenor.
To honor his presence, the restaurant's chef decided to blend Italian culinary traditions found in Uruguay due to immigration, and from there, the delicious accompaniment was born.
Naturally, the sauce was named after the musician, and it quickly became a culinary success across the country.
However, it was not until 1950 that the sauce gained international fame after being revamped. Raymundo Monti, chef of the renowned restaurant "Mario and Alberto," revived it and thus began featuring it in numerous restaurants and international culinary congresses. Today, it is a globally recognized sauce enjoyed not only in Uruguay but worldwide.
Ingredients of Caruso Sauce
This sauce has an Italian spirit, which is why its ingredients are common in other Italian sauces renowned within Italy's extensive culinary tradition. It contains butter, mushrooms, onion, flour, milk, cream, chopped ham, grated cheese, and a bit of beef broth.
It is typically served with long pasta, although once you learn how to prepare it, you can enjoy it with anything you like.
