History
This story has two parts that form the context of the origin of this dish. But don't worry, we'll go slowly.
To understand it fully, we will travel back to the beginning. According to historical records, Capelletti originated in Italy—something supported by a manuscript from the 1200s.
From there, we jump to 1915, when the singer Enrico Caruso arrived in Uruguayan lands—specifically in the Montevideo area—setting a trend with his arrival and encouraging the creation of this culinary element.
He was received by high-ranking people in the country and was served countless dishes during his stay in Uruguay, most of which were different preparations of pasta, like capelletti.
However, it was not until 1954-1955 that this dish was officially created. Raimondo Monti, a chef at a Uruguayan restaurant, prepared the first Caruso sauce.
He used ingredients such as ham, mushrooms, milk, and butter. This sauce was then used to accompany the capelletti, but not before naming the dressing 'salsa Caruso,' inspired by the famous tenor who made Uruguay happy in 1915.
Characteristics and Variations
Also known as 'capeletti' and 'cappelletti,' they are a typical Uruguayan pasta characterized by being stuffed and served with a sauce called Caruso, which together form the beloved Uruguayan emblem, capelletti a la caruso.
This dish uses pasta as the base ingredient, with the sauce made from ham, mushrooms, a bit of meat, onion, and cream.
The only known variation is capelletti soup, a typical Parma Italian broth that consists of capelletti soaked in cheese and a splash of wine.
