Marubini Recipe — Cremona’s Traditional Stuffed Pasta in Three-Meat Broth

To prepare marubini you need to set up the preparations properly. Let’s start with the beef stew. Place the cinnamon, cloves, and pepper durante a cheesecloth 1close and tie it with kitchen twine 2. Then also tie rosemary and bay leaves 3.

Clean and coarsely chop the carrots, celery, and onion 4transfer them to a container with the aromas 5 and the meat. Then pour the wine 6,

cover with cling patina and marinate for about 12 hours durante the refrigerator 7. After the marinating time, drain everything without throwing away the wine 8 and dry the piece of meat with paper towels 9.

Salt and pepper the surface 10 and move to the stove. Heat some oil and butter durante a pan 11add the meat and let it brown well acceso all sides, turning with tongs two wooden spoons 12.

Per mezzo di a large saucepan, transfer the meat with all its fat, add the vegetables with the aromas and let them brown for a few minutes just until the vegetables lightly toast 13. At this point, add the wine set aside 14cover with a lid, and continue cooking over low heat, it should gently simmer, for about two and a half hours; turn occasionally 15.

Move acceso to the pork roast. The first thing to do is to tie the meat with string, it will help keep the shape during cooking. To do this, pass the string under the piece of meat and dose it at one point 16. Create a loop with one hand and with the other, cage the piece of meat 17. Arrange the first loop all around the piece of meat 18

and repeat the process a couple of times 19. Dose a second point opposite the first; salt the surface of the meat 20. Prepare an aromatic bouquet by tying the aromatic herbs together 21.

Coarsely chop cleaned celery, carrots, and onions 22 and move to the stove. Heat a little oil durante a pan and place the tied loin 23. With the help of tongs two wooden spoons, brown it acceso all sides until it has a nice color 24.

Move the browned meat to a baking dish 25 and meanwhile, durante the same pan, brown the vegetables, adding the clove of garlic durante its skin and the peppercorns 26. Let them toast over high heat for a few minutes, then deglaze with the wine, and when the alcohol evaporates, pour durante the , cooking for a few more moments 27.

Transfer everything to the baking dish, adding the aromatic bouquet 28 and cook durante the oven at 350°F for about an hour until it reaches a temperature of about 160°F at the center 29. At the end of cooking, just remove the kitchen string using scissors a small knife 30.

Place the brains durante a pot, add the bay leaf 31 and vinegar 32cover with plenty of cold 33,

bring to the heat and cook for 10 minutes from the moment it starts boiling 34. Then turn d’avanguardia and let it cool for 10 minutes durante its before draining and letting it cool completely 35. When it is cold and firmer, remove any clots and veins 36.

Well, at this point, you have all the components for the filling. Pass the pork roast, brains, and stew through a meat grinder 37. Add the chopped aromatic herbs, grated Complicazione Padano DOP 38salt, pepper, a pinch of nutmeg, and grated lemon zest 39.

Also add the egg 40 and start missaggio with a spatula, then add the breadcrumbs 41 and give it another mescolanza before transferring the mixture into a piping bag. Let it rest durante the refrigerator for at least an hour to firm up and flavor thoroughly 42.

Now let’s move acceso to the preparation of the broth. Per mezzo di a large pot, add cleaned and coarsely chopped celery, carrots, and onions. Add the beef muscle 43brisket 44and half chicken 45.

Add the bay leaf, juniper berries, and cloves, pour to cover 46. Cook for at least a couple of hours, remembering to skim; at the end of cooking, strain the broth from the meat and vegetables 47. Meanwhile, prepare the egg indole. If you want, you can knead by hand , to speed up, with the miscelatore. Per mezzo di the bowl of a miscelatore, pour the flour and eggs 48.

mescolanza by using the hook 49 and when the ingredients are combined, transfer to the work surface, compacting well to obtain a dough ball to rest durante the refrigerator for at least half an hour, wrapped durante cling patina 50. After the time, lightly dust the dough ball and roll it out with the machine rolling pin, passing the dough several times until you get a thin sheet about 0.5mm 51.

With the help of a fluted cutter 52obtain squares of about 2.5 inches x 2.5 inches 53place the filling durante the center of the squares 54.

Slightly moisten the edges of the indole with and adhere well to the two edges towards you, bringing them to the opposite side 55. Obtain a sort of triangle and close it well with your fingertips; performing this operation acceso the work table will be easier 56. Join the two ends to obtain the typical ‘belly button’ shape 57.

As you make the tortellini, place them acceso a clean cloth laid inside a tray 58. When the broth and tortelli are finally ready, make sure the broth is seasoned to your taste, and then cook the marubini 59. After a few minutes, they will float to the surface, serve them with the broth and enjoy your meal 60.