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Navy pasta

Navy pasta is a recipe that at first glance does not cause difficulties even for inexperienced chefs. But not everyone can cook really tasty navy pasta. More details about navy pasta...There are several options for the origin of a navy pasta dish. According to the first, navy pasta has long been prepared by sailors, since pasta and corned beef are very convenient to store on a ship, and this dish is highly calorie. According to another version, how to make pasta in a naval way was invented in the homeland of pasta - in Italy. Such a pasta dish was called fiottarini, the Russians began to call them photarini pasta, and then navy pasta. There are several reasons for our popularity in navy pasta: navy pasta with meat is easy to cook, they are cheap and satisfying. That is why navy pasta in the twentieth century was firmly included in Russian home cooking. It would seem that everyone knows how to cook navy pasta: fried minced meat, boiled pasta, combined, and navy pasta is ready. With a photo recipe, you don't even have to bother. Not quite like that. Firstly, do not forget about onions. With fried onions, navy pasta is juicier and tastier. Navy spices for pasta are minimal, they are salt and black pepper. The meat can first be boiled, mixed with onions and then fried in butter. Such naval pasta will definitely not be dry. You can also add a little meat broth to them. Instead of minced pasta in a navy way, you can use stew, but this is already a hiking version of pasta in a navy way. Finally, you can use cheese and make fragrant navy pasta with cheese. They also sometimes make a sauce and cook navy pasta with it. The recipe with the photo here will not be superfluous. So choose which navy pasta recipe you like and cook it with your soul.