Name: Marubini
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounces braised beef, finely minced; 3-4 quarts of good beef broth; A bit of milk, perhaps; 2 tablespoons softened sweet butter; 1 egg; ½ teaspoon freshly grated pepper; Pinch of nutmeg; 4 ounces roast pork, finely minced; 3 ounces grated grana; 3½ cups flour; 3-4 eggs; 2 tablespoons bread crumbs; ¼ teaspoon salt; 4 ounces roast veal, finely minced; 4 ounces boiled calves brains, finely minced

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Marubini are the classic pasta ripiena of Cremona. Traditionally they are served in a rich beef broth with grated grana, but you may also try them with melted butter and sage. As I have mentioned elsewhere, Cremona is no ordinary town. This provincial capital in Lombardy has provided the musical world with some of its great figures. Claudio Monteverdi (1567-1643) wrote madrigals and vespers as well as the greatest early operas: Orfeo, Il Ritorno d’Ulisse in Patria and L’Inc