Salsa Caruso
Salsa Caruso
Salsa Caruso is a Uruguayan cheesy cream sauce with ham and mushrooms. Uruguayan gastronomy is an influence of Spanish and Italian cuisines. The sauce was created in the 1950’s by an Italian chef in the capital city of Montevideo. The name is in tribute to a famous Italian tenor opera singer, Enrico Caruso, who was widely admired throughout South America. The chef wanted to make an enhanced bechamel sauce to serve with pasta, so he added meat stock to the sauce and added ham, cheese, and mushrooms. Today, salsa caruso is eaten all over South America and has become a huge part of Uruguayan culinary heritage.
Ingredients
- 10 tbsp unsalted butter
- 1/2 medium white onion diced
- 4 oz mushrooms sliced
- 2 tbsp flour
- 1 cup whole milk
- 1 cup creme fraiche or sour cream
- 1/4 cup pork stock
- 12 oz ham cubed
- 4 oz provolone grated
- salt and pepper to taste
- 1 lb dry pasta cooked according to the package directions
Garnish
- parsley chopped
Instructions
- Melt butter in a large sauté pan over medium high heat. Sauté the onions and mushrooms for 5 minutes.
- Whisk in the flour.
- Turn the heat down to medium. Whisk in the milk, creme fraiche, and pork stock until it thickens.
- Add in the cheese and ham. Cook for 5 minutes until the cheese has completely melted and the ham is heated through.
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