Marubini Cremonesi is a stuffed pasta, the size of a chestnut.
It’s the specialty of Cremona, the city of music, where they have always made violins.
Marubini is from durum wheat flour, soft, and egg. It is stuffed with a filling based on braised meat, with beef marinated with vegetables or red wine. Also Grana Padano, nutmeg, with a square shape, with the addition of roasted veal and flavored with sage or rosemary.
Cooks also use as an alternative to veal, pork sprinkled with white wine or “pistum” (Cremonese salami dough).
They cook and serve them in the three broths obtained using beef, pork, and hen.
But as the saying goes, the country you go to, the custom you find. Even the filling can vary from one municipality to another.
The three broth marubini are absolutely to try. Their procedure consists, in short, of putting together chicken (capon or hen), beef, pork, and vegetables, in cold water.
Marubini Cremonesi – similar recipes nearby
In the northeastern plain of Piacenza, they usually consume them also.
In the rest of Piacenza and Parma, there is a closely related dish with the name of anolini.
The Ministry of Agricultural, Food and Forestry Policies has recognized it as one of the traditional Italian agri-food products typical of the province of Piacenza.
Anolini is a dish with ancient roots. The famous Renaissance chef Bartolomeo Scappi in the 16th century already knew and mentioned it. It was handed down from generation to generation in families.
It is a tradition in the Piacenza area that during Christmas Eve the family gathers for the preparation of the anolini. They eat them on the following day (anvein d ‘Nadäl).
The dish is rich and elaborate, like many dishes offered on important holidays, but all the ingredients make it a refined dish.
Regional recipe from Lombardy