Recipes
Canned crayfish necks (or crabs) in their own juice with potatoes
Ingredients
→ TOMATO SAUCE WITH VEGETABLES
→ 800 G OF POTATOES
→ 50 G PARSLEY
→ 340 G CANNED CANCER NECKS IN THEIR OWN JUICE
→ 2 TABLESPOONS VEGETABLE OIL OR BUTTER
Cut the peeled potatoes into large slices, cook in salted water and season with oil.
Put the cancer necks out of the jar in a saucepan and warm them up.
When serving, put the hot potatoes on a platter or in a salad bowl, place the cancer necks on top with tomato sauce with vegetables (see the recipe "Tomato sauce with vegetables") and sprinkle with chopped herbs.
Put the cancer necks out of the jar in a saucepan and warm them up.
When serving, put the hot potatoes on a platter or in a salad bowl, place the cancer necks on top with tomato sauce with vegetables (see the recipe "Tomato sauce with vegetables") and sprinkle with chopped herbs.
