Navy pasta - a brilliant dish of its kind, hearty and popular, fits perfectly into the daily diet. It can be prepared for tomorrow, lunch and dinner. But how pasta in the navy differs from ordinary pasta with meat? It’s worth sorting it out.
Italy doesn’t even smell!
On the Internet you can find information that this is an Italian dish. Some sources even indicate the names of the inventors, and everywhere are different. There are also original legends and cute stories. However, to the usual dish for us, they have nothing to do. Italian pasta is always cooked with tomatoes, nothing else.
So, ta-dam, navy-style pasta is an original 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 to approximately "Pasta a la sailor". And it is in the variant without tomato that it is cooked in Russian restaurants. Foreigners consider our pasta as an overseas dish, to which they have every right.
The story from one submarine
Naval pasta is a relatively new dish, you do not need to prescribe it to the Middle Ages or the times of ancient Egypt. Pasta, which is the main ingredient, is a high-tech product. Unlike noodles and rolled flat cakes, special equipment is required. Therefore, a dish cannot go back centuries in its history.
Navy pasta appeared in the 50s of the last century on the same submarine. The cook's task was to prepare a hearty, simple dish with a minimum amount of ingredients and saving fresh water. The last point was very important, since the liquid was consumed extremely economically. One sly cook got out of position and invented this dish.
By the way, according to the Great Soviet Encyclopedia, in the period from the 50s to the 60s, the production of pasta in Russia grew exactly twice. Maybe this was influenced by the appearance of a new dish?
Stuffing or meat?
Classic pasta navy contains a lot of meat. It takes twice as many dry products. Therefore, we do not save. No pasta is used for pasta, only meat. It can be pork, beef, lamb, but not a bird. It is allowed to take meat with bones, but in this case, the amount of product must be increased.
Features of the preparation of meat:
- It is not necessary to grind meat before cooking. It is cooked in a large piece without fail in water, since a broth is required. Rinse the meat first, do not need to cut.
- Pour in water. It should not be much. It is a small amount of liquid that gives a rich taste.
- Cook the meat until soft, but it should not fall apart. Twist through a meat grinder. Then use with a prescription.
Apparently, no raw mincemeat. If there is no meat grinder, then you can finely chop the product into small pieces, but only after cooking.
By the way, pasta is often made in a navy manner with stew. A great way to save time, but this is another dish.
As an option - try to warm the stew, drain the liquid, twist the pieces. However, remembering the recommended amount of meat, you will need several 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 navy
Ordinary pasta with meat is cooked in a drain way, boiled separately, but the difference is not only that. The meat is not cooked, but fried. It is not twisted, but cut into pieces. There are some more nuances that distinguish these dishes.
Highlights:
- Of vegetables, only onions are used. There are no naval carrots, peppers, greens in macaranas.
- No spices, just salt. If the dish seems fresh, then you can add something to it in the plate, but not in the total mass. It is allowed to use ground black or red pepper.
- No tomato. Tomatoes give a good taste, a bright color, but their presence turns navy pasta into Bolognese pasta or some other dish.
- No cracklings. You can replace the oil with fat, but the fried pieces are removed, they should not be caught in the dish.
Real pasta is cooked in a navy style with small horns, tubes, shells.
No spirals, wheels, butterflies and spaghetti are used. The more meat is poured into the holes of the products, the tastier and nourishing the dish.
Minimum ingredients, maximum flavor
Here's a classic recipe with water savings. But now this is done exclusively for a rich taste. The dish is aromatic, prepared in a simplified way without draining. We immediately take a large pan so that we don’t have to shift products later.
Ingredients
- 300 g of dried pasta;
- 600 g of meat;
- 50 ml of vegetable oil;
- 1 onion head.
Cooking method
- We start with meat. By themselves, pasta in a naval way cooks quickly if you cook the meat in advance. You can do this even the day before. Fill it with water, cook pork for about 1.5 hours, if beef is used, then the time increases slightly.
- Pour the oil into the pan, heat. Dice the onion, add and start frying. In parallel, through a meat grinder, scroll the boiled meat.
- Add the meat to the pan and cook with the onion for just a minute. You do not need to fry anything, we pass it slightly to improve the taste.
- We 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: for 100 g of dried pasta, approximately 230-270 ml of water is needed. So, pour 700-800 ml of broth.
- Close the pan. Stew pasta in the broth for about 12-15 minutes. Then stir, check. If they are almost ready, we turn it on and off. Let stand a little on the stove, the remaining moisture should be absorbed.
If, nevertheless, pasta in a naval way seems a boring dish, then you can make a small upgrade. To do this, simply sprinkle with cheese, send for a minute in the microwave. Or add mushrooms. You can enter different vegetables, but we will get another dish. It is simple pasta with meat.
