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Particular and stuffed, we present the Cremonese marubini


Here is the typical recipe of the marubini, a fresh pasta originally from Cremona, characterized by a rich filling and to be cooked in three broths.

Cremona marubini are a filled pasta, whose shape is very similar to that of tortellini. This recipe originates from the Lombard province but, over the years, has conquered everyone from north to south. It is a typical first course which, especially on winter days, can warm you up and delight you with its many flavors. Marubini are served in broth and can enrich the table for a special lunch. The peculiarity lies not only in their meat filling – and not only – but also in the broth they accompany. The latter is made with three different types of meat: beef, chicken and pork.


Preparation of the recipe for the Cremonese marubini

  1. Start with the fresh pasta dough . In a bowl, beat 5 eggs.
  2. In another bowl, pour the flour and add the beaten eggs. Begin to mix with a fork, then move on to knead on a work surface (floured).
  3. Shape a smooth dough and wrap it in cling film, to let it rest in the fridge for 30 minutes .
  4. Switch to the filling . Fill the bottom of a pan with a little oil and heat it on the stove.
  5. Chop the onion and put it to fry.
  6. Meanwhile, cut the mortadella, raw ham, loin and beef into small pieces, then pour them into a pan.
  7. Remove the sausage casing and crumble it over the rest of the ingredients. Fry everything for 15 minutes over medium heat.
  8. Towards the end, add the red wine and pass over high heat to evaporate .
  9. At the end, let it cool and pour everything into the bowl of a mixer.
  10. After having minced the filling, transfer it to a bowl and add the butter (in chunks), the grated Parmesan, the nutmeg and 2 eggs.
  11. With a fork, mix and mix. Cover with cling film and leave to rest in the fridge for 1 hour.
  12. Take the dough for the fresh pasta and roll it out with a rolling pin or (if you have one) with a dough sheeter.
  13. With a square-shaped pasta bowl, divide the very thin sheet. In the center of each square, place a ball of filling, wet the edges with water and close forming a folded triangle. Twist the triangle on your finger, overlapping the two corners, then fold the other tip inwards.
  14. Once all the marubini have been modeled, begin to heat (in a saucepan) the broth with the three meats, made previously. Dip the fresh pasta inside and cook. Cooking ends when they float (about 10 minutes ).


Enjoy these tasty marubini with three broths for lunch and you will not regret it. Remember to eat them as soon as they are cooked, because this fresh pasta cannot be preserved. You could freeze raw pasta and use it as needed.

A greedy alternative? Tortellini in Bologna capon broth .

Riproduzione riservata © - WT

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