Macaroni in the Navy

The main dish of sea hikes - pasta in the Navy. You can guess the origin of the name of this recipe just after reading it. Indeed, this is a traditional dish of all medieval sailors who went on long voyages. In those days meat for long-term storage was greased in barrels, and before cooking from it any dish was soaked for several hours in vats of water. Despite the large amount of salt, the meat nevertheless spoiled, lost its taste, so it made minced meat, adding a lot of pepper and other spices, drowning stale smell. A dish, prepared from such fried minced meat with the addition of boiled pasta, began to be called pasta in a Fleet manner. In Russia this recipe became known in the eighteenth century, when Italian masters arrived in the country. Since then, pasta in the Navy has become indispensable during maritime and military campaigns, long journeys. Later, instead of minced pasta cooking in the Navy, which is quite problematic to store in the warm season, began to use stew. Macaroni in the Navy is a recipe that is one of the main things that soldiers used to eat during the Great Patriotic War. Nowadays, pasta in the Navy is valued for its satiety and exceptional simplicity of cooking. In addition, pasta in the Navy is very tasty, their taste is familiar from childhood to almost everyone.

The main dish of sea hikes - pasta in the Navy. You can guess the origin of the name of this recipe just after reading it. Indeed, this is a traditional dish of all medieval sailors who went on long voyages. In those days meat for long-term storage was greased in barrels, and before cooking from it any dish was soaked for several hours in vats of water. Despite the large amount of salt, the meat nevertheless spoiled, lost its taste, so it made minced meat, adding a lot of pepper and other spices, drowning stale smell. A dish, prepared from such fried minced meat with the addition of boiled pasta, began to be called pasta in a Fleet manner. In Russia this recipe became known in the eighteenth century, when Italian masters arrived in the country. Since then, pasta in the Navy has become indispensable during maritime and military campaigns, long journeys. Later, instead of minced pasta cooking in the Navy, which is quite problematic to store in the warm season, began to use stew. Macaroni in the Navy is a recipe that is one of the main things that soldiers used to eat during the Great Patriotic War. Nowadays, pasta in the Navy is valued for its satiety and exceptional simplicity of cooking. In addition, pasta in the Navy is very tasty, their taste is familiar from childhood to almost everyone.

Ingredients:

• Macaroni feathers 300g
• Pork forcemeat 250 g
• Garlic 1 clove
• Onions 1 pc.
• Parsley fresh 1 bunch
• Mustard 2 tsp.
• Sunflower refined sunflower oil 3 tbsp. l.
• Butter 50 g
• Bay leaf 1 pc.
• Pepper black ground 0.5 tsp.
• Salt 1 pinch

Instructions

• Step 1 To make pasta in a Fleet way, take-feather pasta, onions, minced pork, garlic and spices.
• Step 2 Mix the forcemeat with mustard and add a mixture of spices. Spices must first be pounded in a mortar - bay leaf, black ground pepper, clove of garlic and a pinch of salt. Let's stand for 10-15 minutes - soak.
• Step 3 Cut the onion into small cubes.
• Step 4 Fry onions in vegetable oil until golden brown.
• Step 5 Then fry the mince in vegetable oil.
• Step 6 In the prepared minced meat, add the fried onions, butter and pasta, boiled in salted water.
• Step 7 Mix everything thoroughly, sprinkle with finely chopped parsley before serving.