Navy pasta: the standard recipe! Boiled pasta: technological map of the original and variations Recipe for navy-style pasta with minced meat in a slow cooker

Technological recipe maps for preschool institutions - part 11

PASTA DISHES

I CONFIRM:

I.V.Korelskaya______________________

Technological map No. 10

Product name: Boiled pasta with butter

Recipe number 204.

150 g.

Cooking technology

Pasta products (pasta, noodles, vermicelli, etc.) are cooked in a large amount of boiling salted water (at 1 kg take pasta 6 l water, 30 g salt). Cook pasta for 20-30 minutes, noodles - 20-25 minutes, vermicelli - 10-10 minutes. During the cooking process, pasta swells and absorbs water, as a result of which its weight increases approximately 3 times (depending on the variety).

The cooked pasta is discarded and mixed with melted butter (1/3 -1/2 of the amount specified in the recipe) so that it does not stick together or form lumps. The rest of the oil is seasoned with the pasta immediately before leaving. Pasta dishes are served hot.

To prepare baked dishes, pasta can be boiled without draining in a small amount of water (about 1 kg pasta 2.2- 3.0 l water, 15 g . salt).

Recommended yield of dishes for the first age group – 150 g , for the second - 200 g .

Quality requirements

Appearance: pasta retains its shape and is easily separated from each other

Consistency:

Color: white with cream tint

Taste: typical for boiled pasta, moderately salty

Smell: boiled pasta

Technological map No.

Product name: Boiled macaroni with cheese

Recipe number 206.

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

The chemical composition of this dish is 150 g.

The chemical composition of this dish is 200 g.

Cooking technology

Boil pasta (rec. No. 204), season with boiled butter, sprinkle with grated cheese just before serving.

Quality requirements

Appearance: the pasta is stacked in a mound, retains its shape, is easily separated from each other, sprinkled with grated cheese

Consistency: soft, elastic, moderately dense

Color: white with cream tint

Taste: characteristic of boiled pasta, salty from cheese

Smell: boiled pasta with cheese flavor

Technological map No.

Product name: Macaroni baked with cheese

Recipe number 207.

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

The chemical composition of this dish is 150 g.

The chemical composition of this dish is 200 g.

Cooking technology

Boiled pasta is seasoned with oil and mixed. Place the mixture on a greased baking sheet. Sprinkle grated cheese on top and bake until a crispy crust forms on the surface of the pasta. When serving, cut into portions.

Quality requirements

Appearance:

Consistency: loose, juicy

Color: crust - ruddy - golden, cut - white, with a creamy tint

Taste: characteristic of baked pasta, salty from cheese

Smell: baked macaroni with cheese flavor

I CONFIRM:

Head of MBDOU Kindergarten No. 172

I.V.Korelskaya_______________________

Order No. ____ dated ______________________

Technological map No. 3

Product name: Pasta baked with egg

Recipe number 208

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

The chemical composition of this dish is 150 g.

Cooking technology

Processed eggs are mixed with cold milk, salted and stirred. The mixture is combined with boiled pasta seasoned with oil, mixed, placed on a greased baking sheet and baked until a crispy crust forms on the surface of the pasta. When serving, cut into portions.

When leaving, pour boiled butter over it.Quality requirements

Appearance: neatly cut pieces in the form of rhombuses or squares, sprinkled with butter

Consistency: loose, juicy, soft

Color: crust - ruddy-golden, on the cut - from light cream to cream

Taste: moderately salty, typical of pasta and eggs

Smell: baked pasta and eggs

Everyone has probably heard about such a dish as naval pasta. Their recipe cannot be called complicated. It's very tasty and satisfying. And preparing this dish is simple and easy if you know some of the features and study the recipe.

Some people think that such pasta was invented by sailors during long voyages. And there is some truth in this. It is believed that it was the coquis (ship's cooks) who invented and first began to use such a recipe.

It is known that conditions on the ship are not the best (especially during long voyages). Ordinary people who are not accustomed to constant motion may experience seasickness. There is one more feature: while modern ships may have refrigeration units, older ships did not have them. This means that making large supplies of a variety of food was simply pointless. Yes, sailors could catch fish periodically, but it was simply impossible to eat it all the time. And such a product does not go well with every side dish. But you can eat meat with cereals, pasta, and vegetables.

How to store meat? On ships, this was done in large barrels, cutting the pulp into pieces and filling them with a large amount of salt. This dish was called corned beef. This same corned beef was what the sailors had to eat. And then one day a cook started cooking pasta and thought about what to serve it with to make such a meal nourishing and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And to combat the excessive saltiness a little, a large amount of spices was added. This is how this recipe came about.

Since then, the dish has been often prepared on ships. They allowed us to get enough. And the sailors did not argue over the fact that someone got more meat (after all, it was all distributed evenly). Today, such a simple recipe helps housewives if they need to cook something tasty and quick. This dish is served in canteens and even restaurants.

The first ingredient is pasta. Almost everyone knows how to boil them, there’s nothing complicated about it. But it is important that they do not boil or break, otherwise the dish will not be beautiful. Most often, pasta in the form of tubes is used for cooking, but you can use others: noodles, horns or ears. This will not affect the taste, but you can experiment with the appearance. Cook pasta in salted water.

It can be pulp or minced meat. As for a certain variety, beef or pork was originally used, but if you wish, you can also use chicken, lamb or something else.

The meat is fried in vegetable oil with onions and carrots. You can experiment and add other vegetables (tomatoes are often used). If there is no minced meat or meat, then ordinary stew is quite suitable.

The classic recipe involves the use of spices, so don’t skimp on them. Variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Add more greens to make the navy pasta flavorful. Add garlic or green onions.

The decisive stage of preparation is combining the pasta with meat. This should be done at the moment when everything is ready. Boiled pasta is added to the frying pan with the fried minced meat, after which everything is thoroughly mixed and heated over the fire for a minute.

Boil the pasta. To do this, put a pan of water on the fire, add salt and after boiling, add the pasta. Stir the pasta constantly to prevent it from sticking. Make sure that the products do not overcook, otherwise they will turn into porridge. Once ready, drain the pasta in a colander, rinse with cold running water and toss with butter (this will prevent it from sticking until mixed with the meat).

Now get to the meat. You can first boil it a little (so it will be softer), then fry it with finely chopped onions and grated carrots, but you can limit yourself to just frying. At the end, add salt and spices, and then add the pasta, mix everything well. Fry everything together for another 1-2 minutes, and then remove the pan from the heat. It is better to cover it with a lid so that the pasta is soaked in the sauce and the dish does not get too dry.

• 250 g minced meat,


• 200 g pasta,


• 2 tomatoes


• 1 onion,



• ground pepper, salt and herbs to taste.

Boil the pasta in salted water, drain in a colander, then rinse and add a little oil, mixing everything. Now move on to preparing the sauce. Peel the onion and cut into thin half rings. Place the tomatoes in boiling water for a minute (no need to boil them!), then cut the peel and remove it. Cut the tomatoes into cubes. Fry the minced meat with onions until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the pan with a lid and simmer until everything is ready. Don't forget to add chopped herbs, salt and seasonings at the end. Now you can mix the pasta with the sauce, lightly fry everything together and serve the dish.

• 1 medium sized eggplant


• 3 tomatoes


• 1 carrot,


• 1 onion,


• 4 cloves of garlic,


• 2 bunches of basil greens,


• 1 pinch ground black pepper,


• 30-40 g butter,


• salt to taste.

Prepare all ingredients. To do this, cut the eggplant into cubes, grate the carrots, peel the onion and cut into half rings. Peel the tomato (to do this, first pour boiling water over it) and cut into pieces. Boil the pasta, rinse and season with butter. Finely chop the basil greens and chop the garlic using a garlic press. Now fry the minced meat with onions and carrots in a frying pan with heated oil. After 3-5 minutes, add the eggplants, and after another 7 minutes, add the tomatoes. Stew all the vegetables until tender, add herbs, garlic, pepper and salt, and then mix everything with the pasta.

• 200 g pasta,


• 200 g minced meat,


• 1 onion,


• 50-70 g hard cheese,


• 3 tablespoons vegetable oil,


• herbs, salt and spices (all to taste).

Boil the pasta, remembering to rinse it with cold water and season it with oil to prevent sticking. While the pasta is cooking, you can start making the sauce, but do not overcook the pasta and stir it occasionally. For the sauce, peel and finely chop the onion and fry it with the minced meat until golden brown, then add a little water and simmer until done. Add spices, salt and herbs at the end, and then pasta. Grate the cheese and also place it in the pan after the pasta. Continue stirring until the cheese melts. Turn off the heat and serve the dish.

• Salt the water before adding pasta to it. For every liter of water you will need approximately 1.5 teaspoons of salt.


• You need to cook the pasta in a lot of water, otherwise it will stick together.


• Pasta should not be too soft after cooking.


• To keep the meat (or minced meat) juicy and soft, first lightly fry it and then simmer with a little water.


• Use your favorite spices and seasonings to give the dish an original taste and mouth-watering aroma.


• If you use lean meats (or minced meat), add lard or fat when frying. Then the meat will not turn out tough and dry.


• Add salt and spices at the end of cooking, about 3-5 minutes before cooking. Then the taste of the dish will be more rich.

We can only add that naval pasta is an easy-to-prepare and very tasty dish, so take note of it.

Naval pasta is prepared quickly and easily, and turns out very tasty and satisfying. A great dish for a family lunch or dinner! My dad loves this dish very much.

Ingredients

To prepare delicious naval pasta you will need:

400-500 g pasta;
400-500 g minced meat;
2 carrots;
3 onions;
parsley - to taste;
salt, ground black pepper - to taste;
vegetable oil for frying.

Cooking steps

Place pasta in boiling salted water and boil until almost done, drain in a colander, rinse with cold water and leave to drain excess liquid.

Finely chop the peeled onions and carrots.

Place minced meat in a deep frying pan with heated vegetable oil.

Fry the minced meat, stirring constantly, until light.

Then add the onion and fry until the onion is soft.

Add the carrots and continue cooking, stirring constantly, until the carrots turn golden brown.

Salt and pepper the minced meat with vegetables and add pasta.

Mix the pasta with the minced meat and fry for 5-7 minutes under the lid, stirring occasionally.

Decorate the cooked navy-style pasta with chopped herbs and serve hot to the table. Simple, satisfying and very tasty!

Bon appetit!