Marubini: A Traditional Italian Pasta Dish
Category: First Courses
Servings: 4
Marubini are a traditional Italian pasta filled with a rich and flavorful blend of meats and aromatic herbs. They are typically served in a savory broth, creating a comforting and hearty dish. Whether for a special occasion or an everyday meal, this recipe captures the essence of Italian cuisine with its intricate flavors and satisfying texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 400g |
| Eggs | 4 |
| Grana Padano DOP (grated) | 90g |
| Additional egg | 1 |
| Breadcrumbs | 15g |
| Thyme | 1 sprig |
| Rosemary | 1 sprig |
| Sage leaves | 2 leaves |
| Lemon zest | Β½ lemon |
| Nutmeg (freshly grated) | To taste |
| Salt (fine) | To taste |
| Black pepper | To taste |
| Beef brisket (Cappello del Prete) | 1 kg |
| Carrots | 2 |
| Celery stalks | 2 |
| Onion | 1 |
| Bay leaf | 1 |
| Rosemary | 1 sprig |
| Cloves | 3 |
| Cinnamon stick | 1 |
| Whole black peppercorns | 4 |
| Butter | 15g |
| Extra virgin olive oil | As needed |
| Red wine | 750g |
| Pork loin | 700g |
| Carrot | 1 |
| Celery | 1 stalk |
| Onion | 1 |
| Whole black peppercorns | 15 |
| Sage | 1 sprig |
| Bay leaf | 1 |
| Rosemary | 1 sprig |
| Thyme | 1 sprig |
| White wine | 80g |
| Water | 50g |
| Garlic | 1 clove |
| Extra virgin olive oil | As needed |
| Veal brains (optional) | 800g |
| Bay leaf | 1 |
| White wine vinegar | 15g |
| Water | As needed |
| Chicken (optional) | Β½ |
| Beef short ribs (Biancostato) | 400g |
| Beef | 200g |
| Carrots | 3 |
| Celery | 3 stalks |
| Onion | 1 |
| Bay leaf | 1 |
| Juniper berries | 2 |
| Cloves | 2 |
| Water | As needed |
Preparation Steps:
1. Marinate the Meats:
- Begin by preparing the meats. Secure the beef brisket with cooking twine, and then bind the rosemary and bay leaf together.
- Roughly chop the carrots, celery, and onion. Combine them in a bowl with the aromatic herbs, cover with plastic wrap, and let marinate in the refrigerator for about 12 hours.
2. Brown the Meats:
- After marination, remove the ingredients from the fridge. Drain the wine and reserve it.
- Season the meats with salt and pepper, then sear them on all sides in a hot pan using tongs or two wooden spoons. This step ensures the meats are well-browned.
3. Braise the Meats:
- Transfer the seared meats and their fat into a large casserole. Add the marinated vegetables and herbs. SautΓ© for a few minutes, allowing the vegetables to slightly caramelize.
- Pour in the reserved wine and cover the casserole. Let it simmer gently over low heat for about two and a half hours, stirring occasionally.
4. Prepare the Broth:
- While the meats cook, prepare the broth. In a large pot, combine the celery, carrots, and onion with the beef short ribs and beef. Add the bay leaf, juniper berries, and cloves, then cover with water. Simmer for a couple of hours, skimming the surface as needed. Once done, strain the broth from the meats and vegetables, discarding the solids.
5. Prepare the Filling:
- Once the meats are cooked, remove them from the pot and allow them to cool. Then, chop the pork loin, veal brains (if using), and braised beef into small pieces. Pass the mixture through a meat grinder.
- Add the finely chopped herbs, grated Grana Padano, egg, breadcrumbs, grated nutmeg, lemon zest, and salt and pepper to the ground meat mixture. Stir well to combine into a smooth filling.
6. Prepare the Pasta Dough:
- In a stand mixer or by hand, mix the flour and eggs to form a dough. Once combined, knead until the dough becomes smooth and elastic.
- Wrap the dough in plastic and allow it to rest for 30 minutes. Then, roll it out using a pasta machine or a rolling pin, aiming for a thin sheet about 0.5mm in thickness.
7. Assemble the Marubini:
- Cut the pasta into squares. Place a small amount of the meat filling in the center of each square. Moisten the edges with water, fold over to create a triangle, and then pinch the edges tightly to seal.
- Fold the two ends of the triangle together to form the characteristic “belly button” shape of marubini.
8. Cooking and Serving:
- Once all the marubini are shaped, lay them on a clean cloth in a single layer, ensuring they donβt touch.
- Bring the broth to a gentle boil and season with salt. Carefully drop the marubini into the broth. They will float to the surface when they are done, typically within a few minutes.
- Serve the marubini immediately with the hot broth and enjoy!
This marubini recipe, a savory and delicate dish, brings the true taste of Italy to your table. The handmade pasta and rich meat filling, paired with the flavorful broth, create a delightful meal perfect for any occasion.
Enjoy your Marubini with Brodo!
