Makarony po-flotski
 Makarony po-flotskimade withmacaroni | |
| Course | Main |
|---|---|
| Place of origin | Russia |
| Serving temperature | Hot |
| Main ingredients | Ground meat,onions,pasta |
Makarony po-flotski(Russian:макароны по-флотски;lit. 'navy-style macaroni') is aRussiandish made of cooked pasta (typicallymacaroni,penneorfusilli) mixed with stuffing made of stewed ground meat (usuallybeeforpork) and friedonions,and seasoned withsaltandblack pepper.[1][2]Originally served in maritime forces, the dish became popular inRussiadue to its simplicity, low cost and short time of preparation.Makarony po-flotskibecame especially popular afterWorld War IIduring times of poverty in theSoviet Union.[2]
Preparation
[edit]The pasta is cooked in salted boiling water. The onions are well chopped, while meat is minced. After pouring some oil on the pan, the chopped onions are fried and, after they get a golden color, the meat is added to them to get fried. The stuffing is seasoned with salt and pepper. When the meat is fried and the pasta is cooked, they are mixed together. The dish is usually served without any additions, but can be eaten withpickles.
The ground meat can be replaced by canned meat (tushonka).
See also
[edit]
References
[edit]- ^П. В. Абатуров; et al. (1955). "1620. Макароны отварные с мясом (по-флотски)".Кулинария.Москва: Госторгиздат, Министерство пищевой промышленности СССР. p. 566.[P. V. Abaturov; et al. (1955). "1620. Cooked pasta with meat (navy-style)".Cookery(in Russian). Moscow: Gostorgizdat, USSR Ministry of Food Industry. p. 566.]
- ^abDelicious TV: Russian pasta navy-style