Soups & creams
Pantrucas
Hot soup with hand-cut sheets of dough in a broth with meat and vegetables.
Ingredients
- 250 g of flour for the dough
- 1 egg
- 1/2 tsp of salt and warm water
- 300 g of ground beef or rump steak
- 1 chopped onion
- 2 cloves of garlic
- 1 carrot in cubes
- 1 tsp of paprika and 1 tsp of oregano
- 1.2 liters of hot beef broth
- 2 eggs for the end
- Parsley, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Put in the mixing bowl the flour, the egg, the salt and a little warm water. Knead 2 min/closed mixing bowl/dough mode. Rest the dough 15 min, roll out thin and cut squares. Set aside.
- Put the onion and the garlic in the clean mixing bowl. Chop 4 sec/speed 4 and saute 6 min/120°C/spoon speed with 20 g of oil.
- Add the meat, paprika, oregano, salt and pepper. Cook 8 min/100°C/reverse/spoon speed.
- Add the carrot and the hot broth. Program 15 min/100°C/reverse/spoon speed.
- Add the squares of dough one at a time so they do not stick. Cook 8 min/100°C/reverse/spoon speed.
- Beat the 2 eggs and pour them in a thin stream while you program 1 min/100°C/speed 1 to form strands.
- Adjust the salt, sprinkle parsley and serve very hot.
Tips
- Cut the dough thin so it cooks evenly and stays soft.
- The egg in strands gives body to the broth.
- A perfect dish for cold winter days.
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