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April 25, 2024 #Funds


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430 (kcal)


90 Minutes


Chile Brand
  • 1 cup flour
  • Warm water required
  • 1 egg
  • 1 pinch of salt
  • 2 liters of broth prepared with osso buco meaty bones
  • 1 tablespoon oil
  • 1 medium white onion
  • 1 clove garlic
  • ½ tablespoon red bell pepper, chopped in strips
  • ½ unit of carrot chopped in strips
  • 1 teaspoon colored chili
  • 1 sprig of fresh oregano
  • Optional: boiled potatoes.
  • Step 1 - Strain the osso buco broth or the "cochezuela", and shred the meat attached to the bones and reserve both.
  • Step 2 - Separately, prepare the pantrucas with the flour, egg and salt. Incorporate well with both hands, then add the warm water little by little until the dough does not stick to your hands. Rest for 15 minutes and stretch the dough thinly with the help of a rolling pin. Cut strips of 2 to 3 centimeters wide.
  • Step 3 - Heat a pot and add the oil. Add the onion, garlic, paprika and carrot. Sweat for a few minutes. Season with salt, aji de color and oregano.
  • Step 4 - Add the potatoes and the reserved broth along with the shredded meat. Bring to a boil and add the pantrucas, cutting them by hand one by one and dropping them into the boiling broth. Stir constantly until the desired amount of pantrucas is added.
  • Step 5 - Serve in a deep dish, accompanied with chopped parsley and/or serve with boiled potatoes.