Caruso is traditionally served alongside capeletis, a type of tortellini stuffed with ground beef and cheese. The small, handmade dough creations are added to a hot pan with the sauce until the melted cheese melds with the pasta. The sauce can also be served with other pasta shapes, usually concave, to contain the delicious melted consistency.
Caruso typically maintains a similar feel, but deviations do occur among recipes. Some add aromatics like white wine, while a few interpretations leave out the beef bullion. However, most differences occur in the thickening of the sauce. Cheese additions vary, with gruyère and other melted dairy products integrated into the mix. Some may also add evaporated milk for sweetness as well as spices like nutmeg and cinnamon.
Such varying renditions are often reflected in how the sauce is served. When ladled onto pasta, there are often more mushrooms and ham, and the caruso is more liquid. However, when combined with the tortellini, it's thicker in nature. What's consistent is its creamy, decadent nature — evincing why it's become a classic.
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August 12, 2023 at 09:00AM
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Uruguayan Caruso Sauce Is A Hearty Blend Of Ham And Cheese - Tasting Table
"Sauce" - Google News
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