Welcome to Paulina Kitchen! We got a recipe from Chile that is part of family meals in the cold times . With some variants depending on the region where it is cooked, it maintains its identity.
The recipe is not difficult but it requires to follow the steps with great attention so they can easily do it at home. And if they go to Chile, remember that the act of sharing Pantrucas goes beyond the table; It is a connection with the history of the country and a reflection of Chilean hospitality.
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Learning about Pantrucas
Pantrucas are a delicious and comforting traditional soup of Chilean gastronomy. This dish is characterized by its simplicity and its ability to provide heat and satisfaction in each tablespoon. They are a paste considered typical in the nations of the South such as Argentina and Chile , they can be compared with the noodles and ravioli .
Pantrucas consist of small masses of flour, egg and condiments, cooked in a meat or chicken broth, accompanied by vegetables such as carrots and onions. This stew, which has endured throughout generations, has become a classic of Chilean cuisine, appreciated for its simplicity and comforting flavor.
What is the original recipe?
The recipe of the Pantrucas varies from one region to another in Chile, and each family can have its own unique version. The dough, key to success, stretches and cuts in irregular shapes before cooking in the broth, thus absorbing flavors and aromas . This manual process gives it an artisanal touch and a distinctive texture that makes them unmistakable.
The broth that accompanies the Pantrucas is usually prepared with beef or chicken, slowly cooked with onions, carrots and other aromatic herbs to infuse a robust flavor. Pantrucas are added to the broth just before serving, allowing them to absorb the flavors of the soup . This dish is especially popular in the coldest months, offering a warm and nutritious comfort to those who enjoy it.
The egg with egg, does not fail
Egg pantrucas mass is an essential element that provides a unique texture and a characteristic flavor to this traditional Chilean dish. The preparation of the dough begins with a mixture of flour, egg and salt . The addition of egg not only contributes to the consistency of the dough, but also confers a distinctive wealth and softness.
The interaction between flour and egg creates a malleable mixture that is easily stretched to form the small irregular pieces that characterize the pantrucas. The egg in the dough plays a crucial role in the sensory experience, providing a more tender texture and a greater complexity of flavor.
The richness of the egg adds to the substance and quality of the mass, making it a central element of the taste identity of this Chilean dish. Egg mass becomes a versatile platform that allows adaptations and variations according to personal preferences or family traditions.
Where does the name Pantrucas come from
The name "Pantrucas" has its roots in the etymology of the word and in the characteristic form of the masses that make up this Chilean dish. The word "Pantruca" comes from the term Mapudungun, the language spoken by the Mapuches, one of the indigenous peoples of Chile .
The particular shape of the masses that are stretched and cut manually, often have irregular edges and a rustic appearance . The term "Pantruca" could reflect that unique visual characteristic that distinguishes this traditional Chilean dish.
The relationship of the word with the Mapuche language also highlights the cultural wealth and ethnic diversity of Chile, merging native elements with more contemporary culinary influences.
5 similar recipes around the world
- Gnocchi (Italy): These small dough balls, usually made of potatoes, flour and eggs, are cooked and served with a variety of sauces. Like the pantrucas, the gnocchi are appreciated for their texture and versatility.
- Matzo Ball Soup (United States and Central Europe): A soup traditionally associated with Jewish cuisine, Matzo's balls (made of matzá, egg and fat flour) are cooked in a tasty broth. It is similar to the pantrucas in the aspect of combining a dough with a comforting broth.
- Dumplings (several cultures): present in various kitchens of the world, dumplings are stuffed or non -stuffed masses that are cooked to steamed, boiled or fried. Dumplings can be found in Asian, European and Latin American cuisine, among others.
- Spätzle (Germany): These small egg or pasta noodles are prepared with flour, egg and salt, and are boiled before serving. Its texture and simplicity in preparation resemble pantrucas.
- Pierogi (Poland): A Polish dish consisting of small masses stuffed with a variety of ingredients, from potato puree to meat. They cook boiling them are often served with sauteed onions.
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Pantrucas recipe
Yield : 4 portions
Preparation time : 45 minutes
Ingredients
- 2 cups of wheat flour
- 2 eggs
- 1/2 cup of water (approximately)
- Salt to taste
- 1 liter of chicken broth or beef
- 1 carrot, peeled and cut into small cubes
- 1 onion, finely chopped
- Fresh, chopped parsley
How to do pantrucas in a simple process
- In a large bowl mix the flour with a pinch of salt. Make a hole in the center and add the eggs gradually incorporating the flour from the edges of the hole.
- Add water little by little and mix until you get a homogeneous, soft and firm but not dry mass. On a floured surface stretch until it has a thickness of 2 mm.
- Cut the dough into small irregular shapes. Take the broth to boil in a pot with carrots and onion. Place the pantrucas in the boiling broth.
- Cook about 10-15 minutes. Rectify the seasoning of the broth. Serve in individual bowls and sprinkle chopped fresh parsley before serving.
