On video: Naor Zion publishes the security cameras from the incident in Tel Aviv (use according to Section 27 A of the Copyright Law)
What is happening these days with Naor Zion, how many storms can a person contain before the soul asks him to take a break to refresh himself, and does something that happens in his life without documentation actually happen in his life?
The answer to these questions is probably complex (although it can also be summed up in "a lot", "much more than a lot", and "at this stage it seems not really"), and in the first place it is not ours to determine, but the last weekend only emphasized the importance of the investigation.
Or in other words - this is how you break the network, and Israel as a whole, without a harasser who attacks you just like that in a cafe, without a criminally entangled colleague, and without an angry outburst in court, just before a decision on another, and personal, assault case.
The middle: pasta.
Night or no night?
Zion's recipe (photo: Walla! system, screenshot)
It all started with Zion's Tiktok account, which is often used to upload his homemade recipes (most of which, by the way, look and take pictures not bad at all, come and have fun staying at Vala! Food, there is something to talk about).
This time it was about what he defined as "night bolognese for the lazy", including a yawning mimic to emphasize the hour, a "pasta la vista baby" gif because why not actually, a Los Angeles Lakers jersey and typical action choreography.
The water was boiling, the curiosity was bubbling, and as many of the surfers described, things escalated quickly.
One who knows
The biggest pasta mistakes we all make
To the full article
Tarla or Barka?
Naor Zion's pasta night
@naorzion9 #ספטיבולונז #נאורציון #בוישללילה #החבריםשלנור #ויראלי #פוריוישראל #פודוק ♬ I'm Good (Edit) & Speed Up - Jendyl
There were pasta wars that broke out over less than that, but we were hooked and didn't give up
Naor begins with provocation - it cannot be described otherwise - and breaks the spaghetti before throwing it into the water.
There were pasta wars that broke out over less than that, but we were hooked and didn't give up.
He continues from there to build the sauce, showing a relatively impressive hand with tomatoes and spices, squeezing quite a bit of lemon in, and dripping some of its juice on the ground meat as well.
The latest action - without red wine or classic Italian root vegetables - also marked a departure from the Bolognese consensus towards more distant provinces, and was seen by many as pure trolling.
The sauce is put into the pan where the pasta is cooked, followed by the meat - no pre-burning, no problems - and one egg.
Is it an improvised carbonara?
Is Shakshuka meaty?
The choice falls on option B, of course, with a particularly generous dash of black pepper.
The closing of the story - admit that at this point you are more salivating than surprised - comes in the form of a bottle of arrack that comes dangerously close to the stove and indeed drinks the pasta, contrary to any flow chart, and by means of a burner that ignites its flames this whole business.
Solid overall.
"Not sure what I just saw."
Zion (Photo: Reuven Castro)
Like any food influencer, Noor also models eating and photogenic spinning fork action.
The huge pan - feels more like a family meal to us, but who are we to judge such a nightcrave - presents a texture far from al dente, at least in appearance, meat with a good color, a sauce that might be fun and also the same semi-soft egg, which stabs and creams and shuts the mouths of doubters.
The video gained hundreds of thousands of views and made its way from one social network to her company, providing response platforms to anyone who needs it.
"What the hell did I just see?", wondered journalist Shaul Amsterdamski, while other commenters ranged from "I'm not good on a variety of levels", and "how he likes to burn things with Brenner".
Others focused on the word itself, wondered what exactly was "for the lazy", demanded "an episode of Nir Vagali on the spaghetti that lands in Naor Zion's stomach" and began to draft an appeal to the International Court of Justice in The Hague, but Ruthie Russo (as usual) summed it up best of all.
"I'm not sure what I saw at the moment. It should be 'block all Italians'," she began, "by the way, I kind of like a meat and noodle brûlée."
Less "for the lazy".
Bolognese pasta is a little more conventional (Photo: ShutterStock)
Needless to say, the web is full of pasta secrets, tricks and shortcuts, resounding revelations and scholarly explanations.
A few weeks ago, for example, a bastard mother managed to conquer the network with another version of "pasta for the lazy", without a pot and without a strainer, God forbid, and another chef discovered what needs to be done to serve restaurant-level pasta at home.
In 2019, Giovanni Rana and his daughter-in-law Antonella agreed to explain how to avoid pasta mistakes that we all make in the private kitchen, while the famous chef Fabio Viviani focused surfers on only one forbidden fault, skipping over which will fix most of what needs fixing.
We think that all these rules actually invite rule-breaking, but at the same time we also offer Avi Biton's perfect and easy bolognese, and Yogev Yaros' version, which was simply defined as "the most delicious bolognese in the world".
enjoy your meal!
Pasta Bolognese
Ingredients
1 kg ground beef
1 onion - finely chopped
2 carrots - cut into tiny cubes or coarsely grated on a grater
4-5 stalks of celery (preferably the light inner part) - chopped
2 garlic cloves - lightly crushed
Ground pepper shaker
1 small basil - separated into leaves
2 cans of canned whole Italian tomatoes
½ dry red custard (optional)
2 tablespoons of tomato concentrate (preferably from Italian production)
5 tablespoons of olive oil
Salt
Ground black pepper
To submit:
1 package parfadella or fettuccine pasta
For the conversion table click here >
Preparation
How do you make a classic Bolognese sauce?
1 In a wide, heavy pot, put together the oil, the crushed garlic cloves and the Shata pepper.
Heat together and fry for about 2 minutes.
2 Add the chopped vegetables - onion, carrots and celery.
Salt a little and mix well.
Cook for about 10 minutes, until the vegetables soften and the onion becomes transparent.
3 Crumble in the minced meat, add a little salt again and mix well.
Continue to cook, stirring, on a medium-high flame, until all the liquid evaporates completely and the meat begins to brown, about 15-20 minutes.
4 Add the tomato concentrate and continue to mix well, about 2-3 more minutes to caramelize the tomato concentrate a little.
5 Pour in the red wine and scrape well any sediments that have stuck to the bottom of the pot.
Cook for about 3 more minutes, until the wine evaporates almost completely.
6 Crush the whole tomatoes between your hands and add to the pot.
Mix well and salt a little again.
7 Cover and cook on a low flame for about an hour and a half.
It is important to mix from time to time.
Remove the lid and cook for another half hour, so that the sauce will reduce and concentrate a little.
8 Pepper a little, taste and check seasoning.
Roughly tear the basil leaves and mix in.
9 About 10 minutes before the end of cooking the bolognaise sauce, cook the pasta in a large pot of boiling, well-salted water.
Cook to "al dente" according to the manufacturer's instructions.
10 Pour a small ladleful of the pasta cooking water into the Bolognese sauce and drain the pasta.
You can add the pasta directly to the sauce, mix together and serve immediately or you can oil the pasta with a little olive oil and serve in measured portions as needed.
* It is recommended to drizzle a little more good olive oil over the sauce and grate parmesan generously.
More meat recipes
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Chowder with pieces of Shpondra
tail ravioli
Pasta shells filled with bolognese and cheese
Kosher meat lasagna
Cheek ravioli
Homemade pasta with Bolognese
Ragu Bolognese
Comforting meat pasta
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Tags
Naor Zion
pasta
Bolognese
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