In the Vet's Kitchen
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Pasta in the Navy
Published: 1 year agoCategory:
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How "Dead Frenchman" and "Sea Biscuit" turned into folk... a delicacy?
During the formation of the fleet ... the menu of the sailors was not very diverse ... as a rule , it was corned beef from meat ... called on ships ... "a dead Frenchman.".. and biscuits ... "sea biscuit"... corned beef was soaked ... cooked ... biscuits were crumbled there ... this was the main provision of the Marimans of those years ... but time flies ... everything is changing ... and only at the beginning of the twentieth century ... real meat appeared on the ships and ... pasta... the tradition has not changed ... over time, this delicious, hearty and unsophisticated dish has mastered the land... so pasta in the navy became a coveted delicacy... firmly settled in their native kitchens and became a popular recipe!
Every family has its own recipe for this sea dish ... the ingredients remain unchanged ... pasta, meat and onions... someone is frying meat with onions... then they turn it into minced meat ... someone roasts minced meat with onions and then adds pasta... I like the classics ... cook the meat until tender ... scroll through the meat grinder ... add to the fried onion ... pasta... and a little broth for juiciness ... in any case, it will be delicious! Enjoy your meal!
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