For navy pasta you will not need many ingredients, and also the time you have to spend on cooking will not be more than twenty minutes. If you are a Russian person, but have never in your life tried such a national delicacy, then you should definitely at least try it, but you will probably like it, so do not overdo it!
Before you learn the possible cooking methods and how to make the navy pasta with stew really tasty, fragrant and even slightly restaurant-quality, you should familiarize yourself with the history of its origin, as it is quite curious and worth it read.
The history of the dish
Navy pasta in the early 18th century became a Russian dish, despite the fact that pasta itself is an invention of the Italians. If you have cooked this dish many times, but never thought about why they are nevertheless naval, we will talk about it. It is easy to guess that they prepared such a dish on the ship, because it was easiest to do.
In the distant medieval times there were no special culinary masterpieces, or at that time they were only created. On ships, there was also a shortage of food, but since somehow it was necessary to survive, the cooks often gave the sailors and all employees of the ship dishes of meat prepared in barrels. A broth was made from it, and the meat itself was minced and served to sailors as part of various dishes. Thus, once it turned out pasta with stew, which is now called "navy".
Pasta selection
Almost everything is ready, but before cooking there is a logical question: what pasta to take? It is important that during cooking they do not stick together and do not turn into one large lump of incomprehensible what. Therefore, it is worth taking pasta, such as, for example, horns or vermicelli. Any pasta in the form of tubes or ears is also suitable.
But you definitely should not take a cobweb or spaghetti, because pasta in the navy is not customary to do with subtle types. If you cook this dish with noodles, then it will lose its meaning. It is impossible to say completely why, but it is.
Now that you have gained enough information about this dish, you can start cooking. This article will discuss two ways: how to cook pasta with stew and pasta in tomato sauce with the addition of various vegetables and spices. The easiest way, of course, is the first. However, with the second you can experiment a bit and get a delicious dish.
Ingredients for Pasta with Stew
- Pork or beef stew - 1 can.
- Macaroni - 300 g.
- Salt to taste.
- Pepper and other spices to taste.
- Vegetable oil.
- Onions - half heads.
Pasta with stew. Recipe
- First of all, of course, start cooking pasta. Put a copious amount of water on the fire when the water boils, salt and lay the pasta. Cook for 7-10 minutes, stirring constantly so that the pasta does not stick together.
- Strain them through a colander and let them cool slightly.
- Wash, peel the onion, then cut it into small pieces.
- Heat the pan and pour the vegetable oil, when it is also warmed up, put onions, and then pasta and stew. Salt, add spices as desired. Fry pasta with stew in a pan for 5-7 minutes. Stir occasionally. Do not let the pasta or stew stick to the pan, otherwise they will burn, and you will ruin the dish.
- After you have cooked everything, cover the pan with a lid and let your culinary masterpiece brew a little. When serving, you can grate cheese on top or sprinkle with herbs - it will only taste better and more appetizing.
Ingredients for Pasta in Stewed Tomato Sauce
- Beef or pork stew - 1 can.
- Tomatoes - 3-4 pieces.
- Macaroni - 300 g.
- Vegetable oil.
- Garlic - 3-4 cloves.
- Onion - 1 head.
- Carrots - 1 piece.
- Cheese - 100 g.
- Salt to taste.
- Pepper and other spices to taste.
Macaroni in tomato sauce with stew. Recipe
Cooking Tomato Sauce:
- Wash the tomatoes. Grate them and pour the whole mass into a separate bowl.
- Wash and peel the garlic, also grate it.
- Add the garlic to the tomatoes and mix thoroughly.
Cooking:
- You should cook the pasta first. Pour water into the pan, wait until it boils. When boiling, put the pasta and salt. Cook for five to seven minutes and stir constantly. Next, drain the water through a colander and let the pasta cool slightly.
- Next, prepare the vegetables. Peel and wash the carrots, and then grate and put in a separate bowl.
- Now onion. It also needs to be peeled and washed, and then cut into small pieces. You can immediately mix onions with carrots, this will not be worse.
- While the pasta is cooling, start heating the pan. Pour in vegetable oil and when the pan is sufficiently heated, pour the tomato sauce.
- Wait until the sauce begins to boil. It will not take more than 3-4 minutes, and when it boils, spread the stew in the pan. First clean the stew of fat, otherwise the dish will turn out too fat.
- Sauté the stew slightly, stirring occasionally, and then add the vegetables. It is important to distribute them throughout the pan so that they do not stick together and turn into a lump with the stew.
- After mixing the stew with vegetables, you can immediately add pasta and fry for 7-10 minutes.
- When frying, add all the necessary spices: salt, pepper and others as desired.
- When you are convinced that your dish is already completely ready, remove from heat. When serving, grate the cheese on a grater, it will melt a little and give a great piquancy. Tomatoes in this dish play a rather significant role, because they give a unique taste and aroma, so quite often navy pasta is fried in tomato sauce.
Conclusion
Today you learned two recipes for cooking pasta in a navy manner, both dishes will turn out to be extremely appetizing and tasty, everyone will want to try a little. The recipes are quite simple, so you do not have to spend a lot of time and effort. Undoubtedly, you should try a traditional dish and experiment. If you have already tried it yourself, then treat your guests!