Marubini in broth
Marubini are a typical dish of Cremona cuisine; where they are called "ai tre brodi" because they are served in broth prepared with at least 3 types of meat. The origins of the recipe lead back to a legend: it is said that in 1414, Cabrino Fondulo, Lord of Cremona, had invited the Pope and Emperor Sigismund of Luxembourg with the intention of killing them. During the banquet, he had the guests served a dish in broth, the marubini di Mubone, as a cynical tribute to the two unfortunates. But the dispassionate thanks for that royal dish made the despot retreat from his murderous purpose.
Tradition, for this preparation, requires very precise rules that are not allowed to escape. The canonical recipe, the fifteenth-century one by Bartolomeo Sacchi, provides for the mandatory use of spices (such as nutmeg and ginger), very popular at that time, and the possibility of also using game meat such as pheasant and partridge. Sacchi, also known as Platina, was a great historian and humanist of the fifteenth century, born in the province of Cremona, who wrote, among his works, also a cookbook, the 'De honesta voluptate et valetudine'. In his recipe, he is keen to point out that the dough must be pulled very thin (it must show in its transparency the internal filling) and, to package them, after having obtained many discs, just place the balls of filling no larger than a "chestnut". And this is precisely the real secret of their name: "maroubeen" or "marubiin" in Cremona's dialect derives from "marù", that is brown, chestnut, a unit of measurement in vogue in the recipes of the past. The amount of filling must in fact be so abundant that the covering paste must appear as a falling sheet in folds. Their shape, however, following the homemade tradition, can vary: either square like agnolotti, or round in shape. One thing is certain, this soup, known since before the discovery of America, survives the tradition in the homes of Cremona, especially on holidays and during the Christmas period.
f you love fresh stuffed pasta and above all you like traditional recipes, you absolutely have to make the recipe of Cremonese marubini, a typical dish of Northern Italy that always gives wonderful moments. A great first perfect for special occasions that always pleases the whole family.
Ingredients
For fresh pastaFLOUR 500 GrEGGS 5
For the fillingSAUSAGE without casing - 150 GrMORTADELLA IN A SINGLE SLICE 100 GrPORK LOIN 125 GrBEEF PULP 125 GrPROSCIUTTO CRUDO 100 GrEXTRA VIRGIN OLIVE OIL to tasteSMALL ONION - 1GARLIC CLOVES to tasteRED WINE 1 glassSOFTENED BUTTER 30 GrGRATED PARMESAN cheese 150 GrNUTMEG 1 pinchEGGS 2
To serveHOT ABUNDANT MEAT BROTH to taste
Preparation
To make Cremonese marubini, first of all make sure you have all the necessary ingredients available. Start from the preparation of fresh pasta: beat the eggs in a bowl, pour the flour into another large bowl and add the beaten eggs to the flour and start mixing everything with a fork. Pour the egg and flour mixture on the work surface and knead it well with your hands, so as to obtain a compact and smooth dough. Wrap the dough of fresh pasta with plastic wrap and put the dough to rest in the refrigerator for at least 30 minutes. Heat a round of extra virgin olive oil in a large pan, finely chop the onion and transfer it to the pan with the hot oil, let it fry slightly. Add the sautéed mortadella, loin and beef also coarsely chopped. Remove the casing from the sausage and add it to the pan together with the other ingredients; Finally chop the ham and add it to the pan, brown everything for at least 15 minutes over medium heat. Then flavor the freshly browned meats, with cloves and blend with red wine and over high heat let all the alcohol of the wine evaporate completely. Evaporate all the alcohol of the wine from the sauce, transfer the meat into the container of a kitchen mixer and chop everything. Transfer the mixture of minced meat, in a bowl, if necessary adjust with salt then let cool, then add to the mixture: softened butter, grated Parmesan, a pinch of nutmeg and finally eggs. Mix all the ingredients well, so as to obtain a single mixture, cover and put the filling to rest in the refrigerator for at least 1 hour. Take the fresh pasta, portion it flour it and knead it lightly with your hands, then roll it out with the sheeter, in the classic way. Once you have obtained the sheets of pasta, thick enough thin, with a pasta cup cut squares of dough from the first sheet of pasta. Cover the other strips of dough with a cloth, so as not to dry them. Once you have obtained the squares of dough, put the center of each one a ball of filling, lightly moisten the edges of each square with your fingertips, seal the dough forming a triangle first, trying to let out as much as possible the air that is formed inside. Then roll the triangle around your finger and join the two corners, then bend the tip of the marubino outwards.
Once you have packaged all the Cremona marubini, dip them in boiling meat broth, prepared previously, cook and serve with plenty of hot broth. In the filling of Cremona Marubini you can certainly not miss a touch of Grana Padano PDO that gives flavor, and goes perfectly with the rich filling of the meat. The recipe of Cremonese marubini is definitely to be prepared on a day of celebration and if you can count on the help of someone it will really be a valuable contribution. Just like it used to be: the mother who prepares the meat, the father who takes care of the broth, the children who help with the pasta. In short, there is something to do for everyone. You will discover that the recipe of Cremonese marubini is not only tradition, in terms of taste, but also at a family level.
Marubini are a typical dish of Cremona cuisine; where they are called "ai tre brodi" because they are served in broth prepared with at least 3 types of meat. The origins of the recipe lead back to a legend: it is said that in 1414, Cabrino Fondulo, Lord of Cremona, had invited the Pope and Emperor Sigismund of Luxembourg with the intention of killing them. During the banquet, he had the guests served a dish in broth, the marubini di Mubone, as a cynical tribute to the two unfortunates. But the dispassionate thanks for that royal dish made the despot retreat from his murderous purpose.
Tradition, for this preparation, requires very precise rules that are not allowed to escape. The canonical recipe, the fifteenth-century one by Bartolomeo Sacchi, provides for the mandatory use of spices (such as nutmeg and ginger), very popular at that time, and the possibility of also using game meat such as pheasant and partridge. Sacchi, also known as Platina, was a great historian and humanist of the fifteenth century, born in the province of Cremona, who wrote, among his works, also a cookbook, the 'De honesta voluptate et valetudine'. In his recipe, he is keen to point out that the dough must be pulled very thin (it must show in its transparency the internal filling) and, to package them, after having obtained many discs, just place the balls of filling no larger than a "chestnut". And this is precisely the real secret of their name: "maroubeen" or "marubiin" in Cremona's dialect derives from "marù", that is brown, chestnut, a unit of measurement in vogue in the recipes of the past. The amount of filling must in fact be so abundant that the covering paste must appear as a falling sheet in folds. Their shape, however, following the homemade tradition, can vary: either square like agnolotti, or round in shape. One thing is certain, this soup, known since before the discovery of America, survives the tradition in the homes of Cremona, especially on holidays and during the Christmas period.
f you love fresh stuffed pasta and above all you like traditional recipes, you absolutely have to make the recipe of Cremonese marubini, a typical dish of Northern Italy that always gives wonderful moments. A great first perfect for special occasions that always pleases the whole family.
Ingredients
For fresh pasta
FLOUR 500 Gr
EGGS 5
For the filling
SAUSAGE without casing - 150 Gr
MORTADELLA IN A SINGLE SLICE 100 Gr
PORK LOIN 125 Gr
BEEF PULP 125 Gr
PROSCIUTTO CRUDO 100 Gr
EXTRA VIRGIN OLIVE OIL to taste
SMALL ONION - 1
GARLIC CLOVES to taste
RED WINE 1 glass
SOFTENED BUTTER 30 Gr
GRATED PARMESAN cheese 150 Gr
NUTMEG 1 pinch
EGGS 2
To serve
HOT ABUNDANT MEAT BROTH to taste
Preparation
To make Cremonese marubini, first of all make sure you have all the necessary ingredients available. Start from the preparation of fresh pasta: beat the eggs in a bowl, pour the flour into another large bowl and add the beaten eggs to the flour and start mixing everything with a fork. Pour the egg and flour mixture on the work surface and knead it well with your hands, so as to obtain a compact and smooth dough. Wrap the dough of fresh pasta with plastic wrap and put the dough to rest in the refrigerator for at least 30 minutes. Heat a round of extra virgin olive oil in a large pan, finely chop the onion and transfer it to the pan with the hot oil, let it fry slightly. Add the sautéed mortadella, loin and beef also coarsely chopped. Remove the casing from the sausage and add it to the pan together with the other ingredients; Finally chop the ham and add it to the pan, brown everything for at least 15 minutes over medium heat. Then flavor the freshly browned meats, with cloves and blend with red wine and over high heat let all the alcohol of the wine evaporate completely. Evaporate all the alcohol of the wine from the sauce, transfer the meat into the container of a kitchen mixer and chop everything. Transfer the mixture of minced meat, in a bowl, if necessary adjust with salt then let cool, then add to the mixture: softened butter, grated Parmesan, a pinch of nutmeg and finally eggs. Mix all the ingredients well, so as to obtain a single mixture, cover and put the filling to rest in the refrigerator for at least 1 hour. Take the fresh pasta, portion it flour it and knead it lightly with your hands, then roll it out with the sheeter, in the classic way. Once you have obtained the sheets of pasta, thick enough thin, with a pasta cup cut squares of dough from the first sheet of pasta. Cover the other strips of dough with a cloth, so as not to dry them. Once you have obtained the squares of dough, put the center of each one a ball of filling, lightly moisten the edges of each square with your fingertips, seal the dough forming a triangle first, trying to let out as much as possible the air that is formed inside. Then roll the triangle around your finger and join the two corners, then bend the tip of the marubino outwards.
Once you have packaged all the Cremona marubini, dip them in boiling meat broth, prepared previously, cook and serve with plenty of hot broth. In the filling of Cremona Marubini you can certainly not miss a touch of Grana Padano PDO that gives flavor, and goes perfectly with the rich filling of the meat. The recipe of Cremonese marubini is definitely to be prepared on a day of celebration and if you can count on the help of someone it will really be a valuable contribution. Just like it used to be: the mother who prepares the meat, the father who takes care of the broth, the children who help with the pasta. In short, there is something to do for everyone. You will discover that the recipe of Cremonese marubini is not only tradition, in terms of taste, but also at a family level.
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