Grenadier March - Ivana Pešić
Grenadier march - tasteful…
Grenadier March - Ivana Pešić
- 1 kg of potatoes
- 300 g of pasta
- 1 tablespoon of butter
- 1 onion
- 100 g of pancetta or dry neck
- 1 teaspoon of allspice
- so
- beaver
- person
- Cook the potatoes in their skins, and cook the pasta in salted water and drain.
- Fry finely chopped onion and pancetta or dry neck cut into cubes in heated butter. Add peeled potatoes cut into cubes, allspice, salt and pepper, then fry briefly.
- Add pasta and parsley, then mix everything well. Serve warm.
Ivana Pešić
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