Pasta in a naval style is an ingenious dish of its kind, nourishing and popular, fits perfectly into a daily diet. It can be cooked for tomorrow, lunch and dinner. But how are pasta different from ordinary pasta with meat? It is worth to understand this.
Italy does not even smell!
On the Internet you can find information that this is an Italian dish. In some sources, even the names of the inventors are indicated, and they are different everywhere. Also found original legends and cute stories. However, they are irrelevant to our usual dish. Italian pasta is always cooked with tomatoes, nothing else.
So, ta-dad, pasta in a naval manner is a native Russian dish.
No need for him to glue foreign roots. Even in Italy, it is recorded in the form of Macaroni Po-Flotski, which translates roughly as “Pasta a la sailor”. And it is in the version without tomato that it is prepared in Russian restaurants. Foreigners consider our pasta overseas dish, to which they have every right.
History from one submarine
Navy pasta is a relatively new dish, you do not need to prescribe it to the middle ages or times of ancient Egypt. Pasta, which is the main ingredient, is a high-tech product. Unlike noodles and rolled cakes, special equipment is required. Therefore, the dish can not go its history back centuries.
Pasta in a naval style appeared in the 50s of the last century on the same submarine. The task of the cook was to prepare a hearty, simple dish of the minimum amount of ingredients and with the economy of fresh water. The last point was very important, as the liquid was consumed extremely economically. One tricky cook got out of the position and came up with this dish.
By the way, according to the Great Soviet Encyclopedia, in the period from 50 to the 60s, the production of pasta in Russia grew exactly twice. Maybe this was affected by the appearance of a new dish?
Minced meat or meat?
Classic pasta in a fleet contain a lot of meat. It is taken twice as dry products. Therefore, do not save. For pasta, no minced meat is used, only meat. It may be pork, beef, lamb, but not a bird. It is allowed to take meat with bones, but in this case the quantity of the product must be increased. Features of meat preparation:
- Meat before cooking is not needed. It is cooked in large pieces by all means in water, as broth is required. Rinse the meat first, no need to cut it.
- Fill with water. It should not be much. It is a small amount of liquid that gives a rich taste.
- Boil the meat until soft, but it should not fall apart. Twist through a meat grinder. Then use prescription.
As you can see, no raw minced meat. If there is no grinder, then you can finely chop the product in small pieces, but only after cooking.
By the way, often pasta in a naval style is made with a stew. A great way to save time, but this is another dish.
As an option - try to heat the stew, drain the liquid, twist the pieces. However, remembering the recommended amount of meat, you will need a few cans of stew. In general, the game is not worth the candle. It's easier to use the classic recipe and buy a piece of meat.
What is not in pasta in a naval manner
Ordinary pasta with meat is prepared in a drained way, cooked separately, but the difference is not only this. Meat is not cooked, but fried. It is not twisted, and cut into pieces. There are some other nuances that distinguish these dishes.
Highlights:
- Of vegetables, only onions are used. There are no carrots, peppers, greens in macaroons in a naval manner.
- No spices, only salt. If the dish seems dull, you can add something to it on the plate, but not to the total mass. It is allowed to use ground black or red pepper.
- No tomato. Tomatoes give a good taste, bright color, but their presence turns pasta in a naval manner into bolognese pasta or some other dish.
- No cracklings. You can replace the butter lard, but the fried pieces are removed, they should not fall into the dish.
Real pasta in a naval style are prepared with small horns, tubules, shells.
No spirals, wheels, butterflies and spaghetti are used. The more meat stuffed into the holes of the product, the tastier and more satisfying the dish.
Minimum of ingredients, maximum of taste
Here is a classic recipe with water savings. But now it is done exclusively for a rich taste. The dish turns out fragrant, is prepared in a simplified way without draining. The skillet immediately take a large size, so that later did not have to shift products.
Ingredients
- 300 g dry pasta;
- 600 g of meat;
- 50 ml of vegetable oil;
- 1 onion.
Preparation Method
- We start with 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 for about 1.5 hours; if beef is used, time increases slightly.
- Pour oil into the pan, heat it. Onion cut into cubes, add and start to fry. In parallel, through the meat grinder, scroll through the boiled meat.
- Add the meat to the pan and cook with onions for just a minute. You do not need to fry anything, we slightly pass in order to improve the taste.
- Fall asleep dry pasta. Stir with minced meat, add salt.
- Immediately pour the broth in which the meat was cooked. We calculate according to the general formula: about 100-270 ml of water are needed per 100 g of dry pasta. So, pour 700-800 ml of broth.
- Close the pan. Stew pasta in broth for about 12-15 minutes. Then stir, check. If they are almost ready, we cover and turn off. Give a little stand on the stove, the remaining moisture should be absorbed.
If, however, pasta seems to be a boring dish in a navy style, then you can make a small upgrade. To do this, just sprinkle with cheese, send for a minute in the microwave. Or add mushrooms. You can enter and different vegetables, but we will get another dish. It is a simple pasta with meat.
