PRESENTATION OUTLINE
INGREDIENTS FOR DUMPLINGS
- 1 cup all-purpose flour
- 2 tbspn. olive oil
- 1/4 tspn. kosher salt
- 1/3 cup of warm water
INGREDIENTS FOR THE SOUP
- 2 quarts of chicken or beef broth
- 1 regular sweet onion sliced thinly
- 1 small sweet onion, minced
- 3 garlic cloves, minced
- 2 tbspn of green bell peper, diced
INGREDIENTS FOR THE SOUP (CONTINUED)
- 1 lb. of beef (high quality)
- 4 potatoes, pealed and diced
- 2 large carrots cut into thin sticks
- 1/2 cup of peas
- 4 eggs and flat-leaf parsley (chopped)' for garnish
Place a medium saucepan over medium heat and drizzle olive oil into it. Add the minced onions, bell pepper and garlic and sauté for 5 minutes. Add the ground beef and cook until is brown. Add the potatoes, carrot sticks and sliced onions for 2 minutes. Add the stock and season with salt and pepper. Bring it to a boil and let it simmer slowly.
In the meantime, you can start working on the dumplings. Mound the flour on a medium size bowl and make a wide well in the middle. Sprinkle the salt and add the oil on the center. With a fork start combining the flour with the oil and salt. Add the warm water slowly until the dough is moist. Transfer to a floured surface and kneed until soft (a couple minutes). Roll the dough thinly (about 1/8") and cut into little squares (about 1").
Once the potatoes are cooked, add the frozen peas and let it cook for 2 minutes. Add the dumplings and cook for a couple minutes. Break the eggs (the idea is to keep the yolk intact) on top and fold gently. Let it simmer for 1 more minute and stop cooking. Let the soup rest for 10 minutes and serve. Garnish with fresh parsley.
Pantrucas is eaten any time of the year
Pantrucas is eaten where ever it's cooked
