Macaroni in the Navy. How to cook this popular and simple dish

Any Soviet housewife could, even being lifted out of bed in the middle of the night, tell you what the pasta is in the Navy, how to cook this dish and how much you need to stand in line to buy food for it. Now the queues have long and firmly forgotten, and this dish was gradually forgotten. But in vain. Let's try to remember it and cook it.

Macaroni in the Navy, photos, recipe and small tricks

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

It is considered that this dish is due to the fact that the ingredients needed for its manufacture can be stored for a long time. Now I am interrupted by those who know the classic recipe for pasta with overcooked meat mincemeat, proving that minced meat could not be stored for a long time, not just in the 17th, but even at the beginning of the 20th century, on ships, due to acute shortage In ship galley refrigerators. Yes, the "Indesites" were then in terrible scarcity, but the cooks did not use minced meat in the recipe, avoiding stew or corned beef. And the duration of the shelf life of macaroni does not cause doubts.

It was difficult to transport groats and flour in large quantities, and it is not safe, since after getting wet, the cereals could simply break the ship, and the flour after wetting was not good at all. In addition, the flour could explode if an open fire enters the room with a torn bag. And the dried pasta especially did not lose anything from getting wet, as they can be dried without great difficulty. So they cooked pasta in corn galley with corned beef or stew. And the sailors then, having written to the shore and yearning for glorious days, ordered this dish for their wives. The latter only at first did not know how to make pasta in the Navy, but the domestic savvy quickly came to their aid. Instead of corned beef, they began to use forcemeat. And all the questions answered that they were preparing a special fleet dish. And so went the walk the name "pasta in the Navy". How to prepare them, we now tell you.

Already from everything said above, it becomes clear that we need macaroni, minced meat, water, butter, onions and spices. Well, of course, the stove and kitchen utensils.

First, cooked pasta. No wonder our dish is so proudly called "Macaroni in the Navy". How to cook these flour products, you can read on any pack in which they are sold. Let's just say that it is desirable to use not spaghetti and not curly ears, tubes, spirals and other bows, and classics - tubules with a hole in the center.

Mincemeat can be absolutely anything, except perhaps fish, and then no one will interfere with experimenting. The meat can be either boiled or raw. It should be put on a hot skillet with butter and fry until it is browned with brown, carefully making sure that the minced meat does not stick together into large lumps. Separately or in the same pan, fried chopped onion. Then forcemeat with onion is salted and peppered to taste, poured 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, the macaroni arrived. They are thrown to the colander and in accordance with the recommendations of a strict, but indulgent science of cooking, we pour cold water. Then we put it back in the same pan where they were brewed. We connect them with minced meat and add a little more water or broth. We put the laurel leaves and stew for five more minutes, waiting until all the water has absorbed. Now everything is ready. The resulting dish is pasta in the Navy.

How to prepare it, you now know firmly, it remains only to file on the table. Just do not forget to remove the laurel sheet. He already gave all his useful substances, and we do not need any more. Serve this dish with ketchup.