Marubini

Ingredients Wheat flour and eggs. For the filling, beef stracotto, roast veal, pork-bone marrow, formerly brains, parmigiano, and seasonings. Some versions call for salame cremonese.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs until a firm, smooth dough forms. After resting, the dough is rolled out with a rolling pin into a thin sheet, and a toothed pasta cutter is used to cut out disks about 1½ inches (4 cm) in diameter. A generous mound of filling is placed in the center of half the disks. A second disk is placed on top, and the edges are carefully sealed. Marubini are usually cooked in broth.