· 1 ½ kg short ribs

· 6 large potatoes

 

· ¾ kg pumpkin

 

· 300 g green beans

 

· 1 large carrot

 

· ½ red pepper

 

· 2 corn cobs

 

· ½ small onion

 

· 2 cloves of garlic

 

· 2 dessertspoons rice

 

· 6 whole black pepper corns 

· a pinch of oregano

 

· 1 sprig of thyme

 

· 2 leeks

 

· salt

 

 

Peel the potatoes and put them into a bowl in cold water where all the other prepared ingredients will go before being boiled. Cut the pumpkin into 6 pieces, each the size of a potato, and cut the green beans into 3 chopping off the ends/tips. 

Cut the pepper into 6 strips and the corn into 6 pieces, each 4 cm thick. Peel the carrot and cut into 6 pieces then cut each leek into 3.

The meat needs to be cooked, with the seasoning, in an ordinary saucepan or a pressure cooker, making sure that the size of the pan is suitable so that you can fit all of the ingredients into the pan. 

Once the meat is tender, add the other ingredients in the order set out in the recipe.

 

Cut the chicken into the following pieces, discarding the ribs and any excess fat:

 

· 2 thighs 

· 2 legs

 

· 4 or 6 pieces of breast

 

· 2 wings

 

· 1 parson’s nose and 1 backbone 

 

Season the chicken pieces and rub half a clove garlic over them. Place them in a saucepan with 3 litres of seasoned water and let them boil until they are tender.

Now add in the following order:

 

· 6 pieces of carrot 

· 6 peeled potatoes

 

· 1 teaspoon dried thyme

 

· ½ onion cut into 2 or 4 pieces

 

· 3 dessertspoons rice

 

 

1 ½ litres stock

2 egg yolks

2 dessertspoons chopped parsley

1 dessertspoon chopped chives

Prepare the stock by boiling a veal shank with onion, carrot and a pepper for a few hours, then strain the soup and use the meat for another dish or chop it up and put it into the pantrucas.

· 2 cups of flour

· 1 egg

· 1 dessertspoon oil

· salt and lukewarm water

 

Make a soft base using flour, egg, oil and lukewarm salty water. Roll the pastry out, cut it into squares of approximately 3cm x 3 cm and drop them into the boiling stock. Once they are cooked take the pan off the heat and add 1 or 2 egg yolks mixed with 2 dessertspoons of water. Season with parsley and/or chopped chives.