A different and unrelated Caruso sauce, also served with pasta, is a tomato sauce with chicken giblets and mushrooms.[1][2]
History
Caruso sauce was created in the 1950s in Uruguay by Raymundo Monti of the restaurant Mario and Alberto in Montevideo. Monti wanted to create a new recipe in the style of Italian cuisine.[3] The dish was named in honor of the Neapolitan tenor Enrico Caruso who was popular in South America during his tours of the 1910s.[3][4]
The sauce was originally considered to be a variant of bechamel but its flavor is distinctly different. Several culinary seminars referred to Caruso sauce as "the new invention", and it gained international culinary recognition.[3] In recent decades, the sauce has become increasingly popular in most South American and Western European countries.[citation needed]
