Marubini in three broths
A typical dish of Lombard culinary tradition, "i marubini ai tre brodi" is an ideal recipe for winter evenings or when you're looking for a broth pasta filled with meat.
Servings: 4 persone
Ingredients
For the pasta
- 200 gr Type 0 flour
- 2 nr Eggs
For the filling
- 100 gr Beef braised
- 100 gr Veal roast
- 75 gr Pork roast
- 1/2 Beef brain
- 15 gr Breadcrumbs
- 60 gr Grana Padano grated
- 1 pinch Cloves
- 1 pinch Nutmeg
- 1 pinch Pepper powdered
- 2 liters Beef broth
- 2 nr Eggs
- qb Salt
Instructions
- Pass the previously cooked meats (braised and roasted) through a meat grinder.
- Gather them in a bowl and add the brain, eggs, breadcrumbs, and 40 grams of Grana cheese.
- Mix everything and season with salt, nutmeg, cloves, and pepper.
- Place flour on a work surface to form a fountain, crack the eggs into the center.
- Mix and knead the ingredients until a homogeneous dough forms.
- Roll out the dough with a rolling pin until you get a thin sheet.
- Place the filling on half of the sheet in small mounds at equal distances. Press around the mounds with your fingers to seal the pasta.
- Cut out marubini shaping them into round shapes. If you do not have the proper tool, you can use an inverted glass.
- Cook the marubini in the broth and serve them very hot with a sprinkle of the remaining Grana cheese.
