Navy pasta is an ingenious dish of its kind,
hearty and popular, fits perfectly into the daily diet. Him
can be cooked for tomorrow, lunch and dinner. But what is pasta in a fleet
отличаются от обыкновенных pasta with meat? Worth it
sort out.
Contents
Italy does not even smell!
On the Internet you can find information that this is Italian
dish. Some sources even mention the names of the inventors,
and everywhere different. Also found original legends and cute
stories. However, to our usual dish, they have no
relations. Italian pasta is always cooked with tomatoes, no way
otherwise.
So, ta-dam, pasta in a naval manner – this is the original Russian
dish.
He does not need to stick foreign roots. Even in Italy it
recorded as Macaroni Po-Flotski, which translates to
sounds “Pasta a la sailor.” And it is in the version without tomato it
preparing in Russian restaurants. Foreigners consider our pasta
overseas dish, to which they have the full right.
Story from a single submarine
Navy pasta is a relatively new dish, not necessary
prescribe it to the middle ages or times of ancient Egypt.
Pasta, which is the main ingredient,
high-tech product. Unlike noodles and rolled
cakes, requires special equipment. Therefore, the dish does not
can go its history back centuries
Pasta in a naval style appeared in the 50s of the last century on
one submarine. The task of the cook was to cook hearty,
simple dish of the minimum amount of ingredients and with savings
fresh water. The last point was very important, because the liquid
spent extremely economically. One sly cook got out of
положения и придумал это dish.
By the way, according to the Great Soviet Encyclopedia,
the period from 50 to 60-ies the production of pasta in Russia
grew exactly twice. Maybe this was influenced by the emergence of a new
the dishes?
Stuffing or meat?
Classic pasta in a fleet contain a lot of meat.
Him берется в два раза больше сухих изделий. Therefore, do not save.
For pasta, no minced meat is used, only meat. It may be
pork, beef, lamb, but not poultry. It is allowed to take meat from
bones, but in this case, the amount of product must be increased.
Features of meat preparation:
- Meat before cooking do not need to grind. It
cooks in large pieces without fail in the water, as required
bouillon. Rinse the meat first, do not chop
need to. - Pour water. It should not be much. Exactly
a small amount of liquid gives a rich taste. - Cook the meat until soft, but it does not fall apart
должно. Twist through a meat grinder. Then use by
recipe.
As you can see, no raw stuffing. If there is no meat grinder, then you can
finely chop the product in small pieces, but only after
boiling.
By the way, often pasta in a naval style with a stew.
A great way to save time, but that’s another
dish.
As an option – try to heat the stew, drain the liquid,
twist the pieces. However, remembering the recommended amount of meat,
need a few cans of stew. In general, the game is not worth the candle
worth it. Easier to use the classic recipe and buy a piece
meat
What is not in pasta in a fleet
Ordinary pasta with meat are prepared in a drained way, cooked
separately, but the difference is not only that. Meat is not cooked, but
roasted Him не перекручивают, а нарезают кусочками. Is there some more
some nuances that distinguish these dishes.
Highlights:
- Из овощей используется только репчатый лук.
There are no carrots, peppers, greens in macaroons in a naval manner. - No spices, only salt. If the dish
seem bland, you can add something to it on the plate, but not
in total weight. It is allowed to use ground black or
red pepper. - No tomato. Tomatoes give good taste,
bright color, but their presence turn pasta in a naval manner into a paste
болоньезе или какое-то другое dish. - Никаких шкварок. You can change the oil lard,
but the fried pieces are removed, they fall into the dish is not
should.
Real flea pasta cooked with small
horns, tubules, shells.
No spirals, wheels, butterflies and spaghetti are used.
The more meat stuffed into the holes of the products, the tastier and more satisfying
dish.
Minimum of ingredients, maximum of taste
Here is a classic recipe with water savings. But now it
made exclusively for rich taste. Dish turns out
flavored, prepared in a simplified way without draining. Griddle
immediately take a large size, so you do not have to shift
products.
Ingredients
- 300 g dry pasta;
- 600 grams of meat;
- 50 ml of vegetable oil;
- 1 onion head.
Cooking method
- Начинаем с meat By themselves, pasta in a naval manner are prepared
quickly if you cook the meat in advance. You can do this even the day before.
Fill with water, cook pork about 1.5 hours if
beef is used, time increases slightly. - Pour oil into the pan, heat. Onion cut into cubes,
add and start to fry. In parallel through the meat grinder
scroll through the boiled meat. - Add meat to the pan and cook with onions literally
just a minute No need to fry, we slightly pass for improvement
taste. - Fall asleep dry pasta. Stir with minced meat, add
salt. - Immediately pour the broth in which the meat was cooked. Calculated by
the general formula: per 100 g of dry pasta need about 230-270 ml
water. So, pour 700-800 ml of broth. - Close the pan. Stew pasta in broth about 12-15
minutes Then stir, check. If they almost reached
ready, cover and turn off. Give a little stand on the stove,
residual moisture should be absorbed.
If still pasta in a naval manner seem boring
dish, you can make a small upgrade. For that just
sprinkle with cheese, send for a minute in the microwave. Or
add the mushrooms. You can enter and different vegetables, but we get
другое dish. It и является простыми макаронами с
meat
