Marubini with three broths

Typical dish of culinary translationLombard, "the marubini with three broths” is onerecipeideal for eveningswinteror for when you are looking for apastain broth filled withmeat. The "marubini" are ravioli stuffed with mixed and breadcrumbs. If you want a softer filling, you can replace the breadcrumbs with a boiled potato. The variant does not affect the result of the final recipe that remains very similar to the original. Finally, water everything with a good glass of Bonarda from Oltrepò Pavese.

Marubini with three broths

Typical dish of the Lombard culinary translation, "The Marubini with the three broths" is an ideal recipe for winter evenings or for when you are looking for a pasta in broth filled with meat.

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Preparation:45 minutes minutes

Cooking:10 minutes minutes

Total time:55 minutes minutes

Range:First dishes

Kitchen:Lombard cuisine

Keywords:delicious first courses

Servings:4 people

Ingredients

For the pasta

• 200 gr Type 0 flour
• 2 no eggs

For the filling

• 100 gr Beef braised
• 100 gr Roast veal
• 75 gr Roast pork
• 1/2 Beef brains
• 15 gr Breadcrumbs
• 60 gr Grana Padano grated
• 1 Jack Cloves
• 1 Jack nutmeg
• 1 Jack pepper in powder
• 2 litres Beef broth
• 2 no eggs
• to taste Salt

instructions

• Pass the previously cooked meats at the mince (braised and roasted).
• Collect them in a bowl and add the brain, eggs, breadcrumbs and 40 grams of parmesan cheese.
  
• Mix everything and flavor with salt, nutmeg, cloves and pepper.
• Arrange the flour in the center of the fountain in the center of which you peel the eggs.
  
• Mix and work the ingredients until a homogeneous dough is obtained.
• Roll out the dough with a rolling pin until you get a thin sheet.
• Arrange the filling on half the sheet with equidistant piles. Press around the piles with your fingers in order to weld the pasta.
  
• Put the Marubini giving them a round form. If you don't have the special tool you can use a turned -up glass.
  
• Cook the Marubini in the broth and serve very hot with a sprinkling of the remaining parmesan.