Marubini Cremonesi

Name: Marubini Cremonesi
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 300 g type 00 flour; 3 whole large eggs; 150 g cooked braised beef; 100 g pork sausage mince; 80 g grana padano pdo; 30 g fine dry breadcrumbs; 1 pinch whole nutmeg; 1.5 l three-meat broth; 0.5 tsp Fine sea salt

Marubini Cremonesi are delicate stuffed pasta parcels filled with spiced braised meats and served floating in a traditional rich three-meat broth.

🇮🇹Italy· Lombardy

Prep: 60 min
Cook: 20 min
Total: 80 min
Servings: 4
Difficulty: Hard
Calories: 580 kcal

Ingredients

0 of 9 gathered

Servings

300 g type 00 flour — plus extra for dusting
3 whole large eggs — room temperature
150 g cooked braised beef — finely minced with a splash of its cooking jus
100 g pork sausage mince — lightly browned and cooled
80 g grana padano pdo — finely grated, plus extra to serve
30 g fine dry breadcrumbs — to bind the filling
1 pinch whole nutmeg — freshly grated
1½ l three-meat broth — strained stock made from beef, hen, and pork
½ tsp Fine sea salt — to season

Equipment

•Pasta rolling machine
•Fluted round pasta cutter
•Large stockpot
•Fine mesh sieve
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 21 g
carbs: 62 g
fibre: 3 g
protein: 34 g
calories: 580 kcal

Instructions

1
Knead the flour and eggs together into a smooth, pliable dough, then rest wrapped for thirty minutes.
2
Combine the minced braised beef, browned pork, Grana Padano, breadcrumbs, nutmeg, and salt in a bowl.
3
Roll the rested dough out thinly into long sheets using a pasta machine.
4
Place hazelnut-sized mounds of meat filling along one half of each pasta sheet at regular intervals.
5
Fold the dough over the filling and press firmly around each mound to expel any trapped air.
6
Cut out round or crescent parcels using a fluted circular pasta stamp.
7
Strain the prepared three-meat broth through a fine sieve into a wide pot.
8
Bring the broth to a gentle simmer over medium heat.
9
Drop the marubini into the simmering broth and cook for three to four minutes until tender.
10
Ladle the hot broth and pasta parcels directly into warm shallow bowls.
11
Sprinkle each portion with freshly grated Grana Padano and serve immediately.

Chef's tips

Roll the pasta sheets thin enough to see your hand through the dough so the parcel edges cook evenly. Ensure all air is pressed out around the meat filling before stamping out the marubini to stop them bursting during cooking. Keep the broth at a gentle simmer rather than a rolling boil to protect the delicate pasta parcels.

Ingredient substitutions

three-meat broth → rich homemade beef and chicken stock
cooked braised beef → cooked leftover roast beef or pot roast

Storage

Store uncooked marubini single-layered in the freezer for up to one month, or keep cooked leftovers in the broth refrigerated for up to two days.

Reheating

Reheat gently in a saucepan over low heat until the broth is piping hot without bringing it to a hard boil.

Common mistakes to avoid

•Leaving air bubbles inside the pasta parcels, causing them to burst open while simmering.
•Boiling the broth violently, which tears the pasta dough and clouds the clear soup.
•Rolling the pasta sheet too thick, making the sealed pleated edges unpleasantly chewy.

Serving suggestions

Serve steaming hot as a festive first course in shallow earthenware bowls.Offer a bowl of extra grated Grana Padano PDO at the table.Accompany with a dry, sparkling Gutturnio or Bonarda wine from neighbouring hills.