Navy pasta. How to cook this popular and simple dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any Soviet housewife could, even being roused from bed in the middle of the night, tell you what naval pasta is, how to cook this dish and how long it takes to stand in line to buy food for it. Now the queues have long been firmly forgotten, and this dish has gradually begun to be forgotten. But in vain. Let's try to remember it and cook it.

Navy pasta, photo, recipe and little tricks

The history of the emergence of naval pasta in our country goes back to the distant 17th century, when Tsar Peter cut his famous window into Europe. Through this window, pasta poured into us.

It is generally believed that this dish owes its maritime name to the fact that the ingredients needed to make it can be stored for a long time. Now I will be interrupted by those who know the classic recipe for making pasta with overcooked minced meat, proving that the minced meat could not last longstored not only in the 17th, but even at the beginning of the 20th century on ships, due to an acute shortage of refrigerators in ship galleys. Yes, "Indesites" were then in a terrible deficit, but coca did not use minced meat in the recipe, making do with stew or corned beef. And the shelf life of pasta is beyond doubt.

It was difficult to transport cereals and flour in large quantities, and it was not safe, because if wet, the cereals could simply break the ship, and the flour after wetting was no good at all. In addition, flour could explode if an open fire was brought into a room with a torn bag. And dried pasta didn’t really lose anything from getting wet, since they can be dried without much difficulty. So they cooked pasta with corned beef or stew in the ship's galleys. And then the sailors, having written off to the shore and longing for the glorious days, ordered this dish to their wives. The latter only at first did not know how to make naval pasta, but domestic ingenuity quickly came to their aid. Instead of corned beef, they began to use minced meat. And they answered all the questions that they were preparing a special naval dish. And so the name “naval pasta” went for a walk. We will tell you now how to cook them.

Already from all that has been said above, it becomes clear that we will need the pasta itself, minced meat, water, oil, onions and spices. And, of course, a stove and kitchen utensils.

First boil the pasta. It is not for nothing that our dish bears such a proud name - “Navy Pasta”. How to cook these flourproducts can be read on any pack in which they are sold. Let's just say that it is desirable to use not spaghetti and curly ears, tubes, spirals and other bows, but the classics - tubes with a hole in the center.

The minced meat can be absolutely anything, except maybe fish, and even here no one will stop you from experimenting. Meat can be both boiled and raw. It must be put on a hot frying pan with oil and fried until a delicious brown crust, carefully making sure that the minced meat does not stick together into large lumps.

Separately or in the same pan, chopped onion is fried. Then the minced meat with onions is s alted and peppered to taste, poured with a small amount of hot water or broth and stewed for about five to ten minutes. While we were engaged in the meat component of the dish, pasta arrived. We recline them in a colander and, in accordance with the recommendations of a strict but indulgent science of cooking, pour cold water over them. Then put them back in the same pot where they were cooked. We combine them with minced meat and add a little more water or broth. We put the bay leaf and simmer for another five minutes, waiting until all the water is absorbed. Now everything is ready. The resulting dish is naval pasta.

How to cook it, you now know firmly, it remains only to serve. Just remember to remove the bay leaf first. He has already given away all his useful substances, and we no longer need him. Serve this dish with ketchup.