2 lt (8 cups) broth made with meaty osso buco bones
1 tbsp oil
1 medium white onion
1 clove of garlic
½ tbsp red bell pepper, cut into strips
½ carrot, cut into strips
1 tsp paprika
1 sprig of fresh oregano
Optional: Boiled potatoes
Step 1 – Strain the osso buco broth or bone broth and shred the meat that is attached to the bone, then set both aside.
Step 2 – In a separate dish, make the pantrucas out of the flour, egg and salt. Blend well using both hands. Add warm water gradually until the dough doesn’t stick to your hands. Let rest 15 minutes and then use a rolling pin to flatten the dough. Cut into 2-3 cm wide strips.
Step 3 – Heat a pot and add oil. Add the onion, garlic, bell pepper and carrot, then sweat for a few minutes. Season with salt, paprika and oregano.
Step 4 – Add the potatoes, reserved broth and shredded meat. Boil and add the pantrucas, cutting them by hand and allowing them to fall into the boiling broth. Stir constantly until you have added the desired number of pantrucas.
Step 5 – Serve in a deep bowl with chopped parsley and/or boiled potatoes.