TRADITIONAL FOOD OF URUGUAY
Uruguay is a country that loves beef. It is common to see barbecues and asados in various parks on weekends and holidays.
Many of its dishes are simply replaced by some European ingredients, for some local ones, turning them later into their representative dishes.
CAPELETIS A LA CARUSO
A dish invented in Uruguay in the ’50s. It is pasta in the shape of small hats, filled with a kind of sauce called Caruso that resembles béchamel sauce.
This dish consists of beef tenderloin, lettuce, egg, bacon, mozzarella, sliced tomatoes, and ham.
It is the rib of the cow that is cut transversely, cooked on the grill, over the coals. The entrails are also cooked along with some sausages.
It is a simple preparation consisting of wheat flour, fat, water, and salt. The dough must be rolled out until it is 1 cm thick.
Are basically buns in different shapes, made with flour, yeast, salt, fat, and sugar. The perfect snack to accompany it with a mate while chatting with some friends.
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