Recipes
Canned cancer necks in tomato sauce with potatoes
Ingredients
→ SALT
→ 800 G OF POTATOES
→ 340 G CANCER NECKS IN TOMATO SAUCE
→ 30 G FINELY CHOPPED PARSLEY
→ 2 TABLESPOONS MELTED BUTTER
Open a tin can, transfer the cancer necks to a saucepan along with the tomato sauce and warm up.
Separately, in salted water, cook the peeled and cut into quarters potatoes. When the potatoes are ready, drain the water, and put the potatoes on a warmed round dish. In the center of the dish, place the cancer necks together with the tomato sauce. On top of the cancer necks and potatoes, sprinkle with finely chopped parsley.
Separately, it is recommended to serve fresh cucumbers and green lettuce leaves to the cancer necks.
Separately, in salted water, cook the peeled and cut into quarters potatoes. When the potatoes are ready, drain the water, and put the potatoes on a warmed round dish. In the center of the dish, place the cancer necks together with the tomato sauce. On top of the cancer necks and potatoes, sprinkle with finely chopped parsley.
Separately, it is recommended to serve fresh cucumbers and green lettuce leaves to the cancer necks.
