The recipes

Marubini Cremonesi in broth


The recipe

Ingredients (for 4 people):

Round beef: 100 g
Ground veal: 100 g
Ground pork loin: 100 g
Ground chicken breast: 100 g
Prosciutto di Parma PDO in a single slice: 30 g
Butter: taste
Grated Parmigiano Reggiano PDO: 100 g
Carrot: 1
Celery stick: 1
White onion: 1
Egg: 1
Glass white win: 1
Extra virgin olive oil: 1
Nutmeg: to taste
Salt: to taste
Pepper: to taste

For the filling
Clean the vegetables, chop into pieces and put them in a pan with extra-virgin olive oil and butter. Add all the different types of ground meat plus chopped prosciutto di Parma PDO. Cook on a very low flame for about 2 hours and keep stirring from time to time, adding white wine, salt, pepper and nutmeg. Then remove the vegetables and place the meat in a mixer until you have obtained a creamy mixture: add an egg, parmigiano reggiano PDO, another pinch of nutmeg and blend together. The filling is ready.

For the pasta
Roll out the pasta dough and cut it into small stripes (about 3cm thick), cut them into squares and place a spoonful of filling on the top of each square. Then fold the pasta over to create small triangles and seal. Wrap the edges around your finger (like a ring) to make marubini.

Cook for about 10 minutes in vegetable broth, and the marubini are ready to serve.

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