Discover "Capeletis a la Caruso": A Culinary Treasure from Uruguay

Welcome to Nicola's Pacific. Today I bring you a very special and beloved recipe in Uruguay. Capelettis ala Caruso. This dish with its rich and creamy sauce is not only delicious, but also has a deep local meaning. Join me to discover a little of its history and the origin of its name. Let's start with the ingredients and the process to make these delicious capelettis from scratch. For the filling we will need 500 grams of stewed meat, half a cup of grated Parmesan cheese, an egg, and nutmeg to season. To enrich the flavor of the broth that will form part of the sauce, we will also need some vegetables such as onion, celery, carrot, a clove of garlic and a bay leaf. I will start seasoning the meat with salt and pepper on both sides. The cut of meat that I am using is shoulder, but you can use roast beef or any other type of stewed meat. Then in a saucepan I heat a little oil and proceed to brown the meat along with the vegetables cut coarsely. The onion, half a carrot and the clove of garlic. I brown the meat for 5 minutes on each side over medium heat to get a good caramelization. Then I add the vegetables, the garlic clove crushed with its skin and the bay leaf. After browning the meat on both sides, I add half a liter of water and cook over low heat with the pot covered for 1 to 1.5 hours until the meat is tender. I remove the meat to cool and let the broth boil for about 1 hour more or until it reduces to approximately half a cup. In the original recipe, a tablespoon of meat extract was used for the sauce, which overshadowed the national character of the dish. However, as today it is not easy to get, I chose to use this broth where I cooked the meat for the filling, which I let reduce to intensify its flavor. I strain it and reserve it. Once the meat is cold, I cut it into pieces and pass it through the meat mincer. It can also be processed or finely chopped with a knife. Once the meat is ground, I grate about half a cup of Parmesan cheese, about 50 grams. I add the cheese to the ground meat, then the egg, seasoning with a little salt, pepper and nutmeg to taste. I mix well and if the mixture is very dry, you can add 1 or 2 tablespoons of the concentrated meat broth. The consistency of the filling must be firm, so that it can be molded between the fingers. I reserve in the fridge until the time to use. Next, I will prepare a dough for pasta with 300 grams of common flour, 4 zeros in this case, 2 eggs, a pinch of salt and I add water in tablespoons until everything is integrated. Once the dough is formed, I knead it until it is smooth and soft. I let it rest for at least half an hour and then I stretch it very thin until I get a thickness of approximately 1 millimeter. And while I stretch it, join me to tell you a little about the history of the dish and why it is called that way. The Caruso sauce is considered a gastronomic heritage of Uruguay, created in the restaurant Mario y Alberto, in Montevideo, by the Italian chef Raimundo Monti. This restaurant made the dish Capelettis alla Caruso famous, unique in Uruguayan cuisine. Monti, who ran the kitchen for more than 20 years, invented the sauce in 1954, mixing double cream, cooked ham, mushrooms and meat extract. The use of meat extract, a product closely linked to Uruguay thanks to the fame of the Fryventos refrigerator, would underline the national character of the dish. The name Caruso was chosen in honor of the famous Neapolitan tenor Enrico Caruso, who was very popular in South America during his tours in the 1910s. Monti deeply admired Caruso and decided to name the sauce in his honor, which added a touch of prestige and recognition to the dish. Once the dough is stretched and reached the desired thickness, using a 6 or 7-centimeter-diameter cutter, I cut circles of dough for the Capelettis. After cutting all the circles, I begin to fill and form the Capelettis. To do this, I place a generous amount of filling in the center of each circle, I moisten the edges so that they stick well, I fold the dough in half as if it were an empanada, I press the edges to seal them and then I join the two ends by squeezing with my fingers. You have to put a good amount of filling so that they are very chubby. The Capelettis are a variety of fresh filling pasta typical of the region of Emilia-Romagna in Italy. Its name derives from the Italian word capello, which means hat, alluding to its distinctive shape. They are small and round, similar to tortellini, but slightly larger, and are usually filled with a combination of lean meat, cheese and spices. And this is the typical filling pasta that is accompanied by the famous Caruso sauce. Once ready, let them brown for a while to dry a little. And now to prepare the famous Caruso sauce. I will use 100 grams of cooked ham, 150 grams of mushroom mushrooms, half an onion, half a glass of white wine, 25 grams of butter, 200 grams of cream, and half a cup of concentrated meat broth. I finely chop the onion and cut the mushrooms into quarters or wedges, including the stems. I melt the butter in a large pan, add the chopped onion and sauté it for about 5 minutes until it starts to brown. Then I add the mushrooms. I sauté them for a minute and add the white wine. I cook over moderate heat until the alcohol has evaporated and the wine has reduced to half. Then I add the cream. I cut the ham slices into thin strips and add them to the sauce. I add the meat broth and a little ground pepper. I do not add salt because it is not necessary. I let the sauce reduce a little while I put the capelletti to boil in a pot with plenty of boiling salted water. I cook them for 4 or 5 minutes or until they rise to the surface. Then I remove them and add them to the pan with the sauce. I mix well so that the residual starch of the pasta slightly thickens the sauce and serve immediately. This delicious dish not only became a symbol of Uruguayan gastronomy, but also gained international recognition over time. In Uruguay, during the weekend of patrimony, many restaurants offer this dish as a recognition of its cultural importance. And so, with a touch of nostalgia and tradition, we have prepared these exquisite Capelletti Salacarús, a dish that not only delights the palate, but also connects us with the rich culinary heritage of Uruguay. If you liked the recipe, do not forget to like, subscribe and share with your friends. And comment that I like to know your opinions. And now I say goodbye, not without first thanking you for having dedicated a few minutes to watch this video. I am Andrés, from the Pastificio de Nicola, and it will be until the next recipe. Bye, see you later.