Joseph Vissarionovich Stalin was predictably a passionate admirer of Caucasian cuisine. However, he had another favorite "folk" dish, which everyone is obliged to try in his life, if only because it is very tasty. It's about naval pasta! True, for all the seeming simplicity, preparing this dish is not so easy. So, how to cook pasta so that even the Leader of the Nations is satisfied?
First, a little history. On the Internet, there is an active legend that naval pasta was invented in the USSR by a certain resident of Yalta, Borukh Solomonovich. Allegedly, at one time, Joseph Stalin even awarded the creator with an apartment for this recipe, and then personally ordered to perpetuate the delicious recipe in all cookbooks! In general, it is extremely difficult to take such stories on faith. If only because Stalin hardly had too much time to also deal with pasta in the conditions of collectivization and industrialization of the USSR. Fortunately, in the Land of Soviets there were competent bodies dealing with public health and nutrition.
Moreover, information about naval pasta is found even before the appearance of the Soviet Union. For example, the name of the recipe appears in the documents about the mutiny on the battleship of the Russian Imperial Navy "Gangut" on October 19, 1915. Then the sailors rebelled over the fact that along with the hearty and nutritious naval pasta, which were laid after any day of hard work, they were offered only barley porridge. So the dish was created back in the Russian Empire. In the Soviet Union, however, such pasta has become a truly popular dish, largely due to the constant increase in the share of meat consumption by the bulk of the population. At the same time, naval pasta was first recorded in the book of recipes only in 1955.
The main role in this dish is, of course, minced meat. It is highly desirable that it be beef and live without. You also need corrugated pasta. The shape of the flour product is extremely important, because it is she who will ensure the adhesion of pasta with minced meat. You will also need water and onions.
Ingredients:
Ground beef - 550 g
Corrugated pasta - 450 g
Onion - 350 g
Water - 2.5 liters
Butter - 100 g
Cooking progress:
We boil the pasta well. After reaching full readiness, drain the water and add 50 grams of oil to the pasta. We chop and fry the onions until they acquire a golden color. Add another 50 grams of oil to the onion. Fry the minced meat in a pan until it acquires a characteristic color and aroma, becomes gray and homogeneous. After that, mix the minced meat, pasta and onion. Mix thoroughly so that the meat sticks to each pasta.
If you want to know even more interesting things, then you should read about 6 mistakes beginner chefs make, with which they do not shine a show of cookery.