In the 1950s, Raymundo Monti of the restaurant "Mario and Alberto," which was located in Montevideo was the first person to create the Caruso sauce. The origin of the sauce can be seen on Wikipedia. Monti's long-term goal was to create an entirely original meal that was in keeping with the standards of contemporary Italian cuisine. The meal was given its name in honor of Enrico Caruso (1873–1921), a world-famous Neapolitan tenor who became a well-known personality in South America during his tours there in the 1910s. 
The dish was named after Caruso. Caruso was born and passed away in Naples, therefore the city holds a special place in his life. At first, it was believed that the sauce was some form of bechamel; nevertheless, the flavor of the sauce is notably different from that of the bechamel. The Caruso sauce was hailed as "the new creation" at a variety of different culinary seminars, and it attracted the attention of chefs all around the world almost immediately after its introduction. In the majority of the nations that can be found in Western Europe and South America, the sauce's popularity has skyrocketed over the course of the past few decades across the vast majority of these regions. The inclusion of caruso sauce on the menus of Buenos Aires restaurants is not an unusual occurrence by any means. This is because Uruguay and Argentina have a history of cultural exchange that is inextricably entwined with one another. 
The answer lies in the fact that Uruguayans who settled in Argentina brought the sauce with them. In addition, a number of restaurants in Brazil both list it on their menus and make it available to customers. Pasta with Salsa Caruso is a well-known dish that can be found on the menus of nearly all restaurants in different countries. Because it is laden with chopped mushrooms, ham, and Parmesan cheese, this luxurious and velvety sauce is the ideal complement for any sort of pasta you wish to serve. This is because it is rich and velvety. The traditional pasta sauce of Uruguay, known as Salsa Caruso, is significantly influenced by the flavors that are native to Italy. The viscosity of the sauce is pretty comparable to that of gravy. This is due to the fact that it contains a sizeable amount of beef bouillon that has previously been combined with the milk and cream base. In addition to that, it comes with ham, chopped mushrooms, and Parmesan cheese. A number of other kinds of packed pasta, including cappelletti (sometimes written cappelletti), are often served with the sauce. I used tortellini, but shells or any other form that is robust enough to resist the tossing process would work just as well. There are a few hypotheses that vie with one another over the origin of the sauce. 
Either it was created in 1915 by the restaurant Mario y Alberto in Montevideo as a means of impressing the Italian opera singer Enrico Caruso while he was visiting Montevideo (the capital of Uruguay), or it was created in 1950 by the restaurant Mario y Alberto in Montevideo as a tribute to the late Neapolitan tenor. Either way, it was created in Montevideo. There is the possibility of either of these two outcomes. In either scenario, this sauce has created quite an impression, and the Uruguayan Association of Gastronomy (Uruguayan Association of Gastronomy) has acknowledged the dish as an essential component of the Uruguayan cultural heritage. After taking a single taste of the breaded tortellini, Claire's first reaction was an enthusiastic "delicious." She also liked ice chips and hand sanitizer throughout the past week, which is crucial information to provide in the interest of full disclosure. We are continuing to work with her on developing her critical thinking skills. At least this time, I totally concur with her, and there wasn't a single scrap of food that was thrown away. Walnuts, diced onions, and sometimes even red peppers are incorporated in some of the recipes. Instead of using one cup of milk and one cup of cream, you may use two cups of cream to reach an even deeper level of deliciousness. The "Prince of Naples" version is a baked gratin-style dish that uses shredded mozzarella or gruyere cheese and is named after the city of Naples. Included is a recipe for Pasta with Caruso Salsa (Uruguayan Pasta with Caruso Sauce) (Uruguayan Pasta with Caruso Sauce). 
Because it is packed with chopped mushrooms, ham, and Parmesan cheese, this delicious and silky sauce is the ideal complement to whatever style of pasta you desire to serve it. This is because it is rich and silky. 3 tablespoons of unsalted butter, 1 mug of button mushrooms that have been sliced very thinly, 3 tablespoons of all-purpose flour, 1 cup milk, 1 cup of full-fat heavy cream, 1 teaspoon of beef or chicken bouillon, a little more than 3.5 ounces of freshly grated Parmesan cheese, a third of a cup of diced smoked ham, and a pinch of salt and pepper to taste are the ingredients that go into making this dish. To taste, season with salt, black pepper, and freshly grated nutmeg, 1 pound of pasta cooked to al dente in accordance with the instructions on the package, and Parsley that has been finely chopped and used as a garnish. Butter will melt in a broad saucepan if it is heated to medium. After adding the mushrooms to the pan, continue to cook them while stirring them occasionally until they have become malleable and the majority of the liquid has evaporated. 
Mix in the flour until it is evenly distributed and the mixture starts to turn golden. Whisk in the milk on a low speed, followed by the cream, and finally the beef bouillon. Continue whisking the sauce until it reaches the appropriate thickness, at which point it can be served. After taking the pan off the heat, add the ham and the Parmesan cheese and stir until combined. The amount of salt, pepper, and nutmeg added should be determined by each individual's taste. Serve immediately with the pasta that has just been finished cooking, and top with parsley that has been freshly chopped.
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