A Uruguayan heritage recipe made with butter, cream, walnuts, mushrooms, ham and romano cheese. Served over pasta. Very easy and fast.
The Caruso Story.
A passionate chef by the name of Raymundo Monti of Montevideo, Uruguay wanted to invent a new sauce in the current traditions of Italian cuisine. His new sauce quickly caught on and now can be found in restaurants in Argentina and Brazil. The Italians have reversely adopted it and it is common there also. Monti named his now famous sauce after the Italian tenor Enrico Caruso. This sauce first came on scene in the 1950’s but is already considered part of the Uruguayan cultural heritage.
According to Wikipedia, Caruso sauce has cream, ham, cheese,nuts and mushrooms. It is a warm, creamy sauce usually served over pasta. The version I came up with also has onions, herbs and garlic.
I really, really like this sauce. It’s a different type of pasta sauce. An earthy, creamy comforting type of dish, thanks to the mushrooms and walnuts.
I used walnuts but I suppose you could use any type of nuts. I think you could make a lighter version too by adding more milk and less cream.
When you make this, let us know how it turned out and if you made any variation. I’m curious.
A pasta sauce Invented in Uruguay with Italian inspiration. This creamy pasta sauce gets its main flavors from walnuts, mushroom, ham and romano cheese.
- 8 Tbs butter
- 1 Tbs all purpose flour
- 1 cup yellow onion, diced2/3 cup of walnuts, chopped
- 1.5 cup white button mushrooms, sliced
- 1 cup smoked ham, chopped
- 1 cup whole milk
- 1 cup cream
- 1 cup romano cheese (may use parmesan or asiago)
- In a medium or large sauce pan add butter and flour, cook over medium-low heat until onions are soft.
- Add walnuts and mushrooms cooking until mushrooms are soft.
- Add the remaining ingredients, stirring frequently.
- Cook until hot, bubbly and thickened.
- Serve over cooked pasta of your choice.