Classic recipe of pasta in the fleet according to the precepts of the legendary Yalta chef Boruch Kanzelenbogen Bashny.Net

Fleet-style pasta - a cult Soviet dish, the classic recipe of which everyone has heard. However, it has not changed throughout its existence. And this applies not only to the method of preparation, but even the name.

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For example, recently on the Internet, we came across “seaworthy paste”. What do not come up with inquisitive minds of cooks! We're classicists in the editorial office. So today we will tell you the story of the creation of the famous dish. We also have a classic recipe from the chef.

In the 50s of the last century, competitions of chefs were regularly held in the world. Cookers from all over the world could come and present their unique dish to the experts. In 1952, such an event took place in Rome. The USSR Ambassador to Italy attended the competition. It was he who presented our favorite pasta to the jury. The recipe belongs to Kancelenbogen Borukh Solomonovich.

He would be happy to present his creation in person. However, Stalin did not encourage his people to travel abroad. It was the ambassador who had to carry out an important mission. And I have to say, he did a great job.

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The pasta in the fleet took the Grand Prix and became famous all over the world. And Stalin himself, as a thank you, decided to reward the cook with his own apartment. He offered him any city of the USSR to choose from. And Borukh Solomonovich replied: "You know what, Joseph Vissarionovich, if you were born in the province, it is better to live in a remote province by the sea." Soon the cook moved to Yalta.

In addition, the head of the USSR ordered to include the classic recipe in all cookbooks as soon as possible. However, Borukh Solomonovich knew that his dish would soon be interpreted by everyone.



Actually, that's what happened. Today, pasta is cooked in a fleet manner with stew, chicken, tomato paste, and cheese. But the classic recipe is still different from modern realities. We offer to prepare pasta in a fleet, so to speak, according to the canon.

For cooking, choose the freshest meat that you can find. Pasta should be with grooves: feathers. The unusual corrugated surface plays a crucial role in this recipe. It is thanks to her that meat seems to stick to pasta, and the dish becomes more whole.



The ingredients

• 550g ground beef
• 450g pasta
• 350g of onions
• 100g butter
• salt
• black
• 1-2 bay leaves
• vegetable-oil

Preparation

1. First thing is to boil pasta. Borukh Solomonovich was of the opinion that a pan should have 6 times more water than pasta. So for 450 g of pasta you need at least 2.7 liters of water. The cook did not acknowledge any "al dente." So cook pasta strictly until ready.
2. Then drain them and immediately add 50 grams of butter. Next, peel the bow and cut it with feathers. Roast it well in vegetable oil. Borukh Solomonovich brought the onion literally to brown. Once it becomes that way, add 50g of butter and stir again.
   
   
   
   
3. In another pan, roast until ground beef is ready. Stir it all the time so there are as many small pieces of meat as possible. While the meat is roasting, do not add anything to it. Only at the end of the frying will it be time for salt, freshly ground black pepper and bay leaf.
4. When everything is ready, combine all 3 ingredients and mix well. As soon as the meat completely clad on each pasta, the dish can be considered ready. Bon appetit!
   
   
   
   

As you can see, in Soviet pasta in the fleet there is no extra sauce, no cheese, no mushrooms. These ingredients burst into the classic recipe much later. But if you like this addition, feel free to cook the dish like this. And we can even share a recipe!



By the way, recently we talked about the history of the creation of another cult Soviet dish. On the link you will learn who owns the recipe for fragrant potatoes in Ulanovsk and how to prepare it.

How do you make pasta in your family? It would be great if you shared your signature recipe with us. We'll see you in the comments!