Marubini

To prepare marubini you need to set up the preparations properly. Let's start with the beef stew. Place the cinnamon, cloves, and pepper in a cheesecloth 1, close and tie it with kitchen twine 2. Then also tie rosemary and bay leaves 3.

Clean and coarsely chop the carrots, celery, and onion 4, transfer them to a container with the aromas 5 and the meat. Then pour the wine 6,

cover with cling film and marinate for about 12 hours in the refrigerator 7. After the marinating time, drain everything without throwing away the wine 8 and dry the piece of meat with paper towels 9.

Salt and pepper the surface 10 and move to the stove. Heat some oil and butter in a pan 11, add the meat and let it brown well on all sides, turning with tongs or two wooden spoons 12.

In a large saucepan, transfer the meat with all its fat, add the vegetables with the aromas and let them brown for a few minutes just until the vegetables lightly toast 13. At this point, add the wine set aside 14, cover with a lid, and continue cooking over low heat, it should gently simmer, for about two and a half hours; turn occasionally 15.

Move on to the pork roast. The first thing to do is to tie the meat with string, it will help keep the shape during cooking. To do this, pass the string under the piece of meat and fix it at one point 16. Create a loop with one hand and with the other, cage the piece of meat 17. Arrange the first loop all around the piece of meat 18

and repeat the process a couple of times 19. Fix a second point opposite the first; salt the surface of the meat 20. Prepare an aromatic bouquet by tying the aromatic herbs together 21.

Coarsely chop cleaned celery, carrots, and onions 22 and move to the stove. Heat a little oil in a pan and place the tied loin 23. With the help of tongs or two wooden spoons, brown it on all sides until it has a nice color 34.

Move the browned meat to a baking dish 25 and meanwhile, in the same pan, brown the vegetables, adding the clove of garlic in its skin and the peppercorns 26. Let them toast over high heat for a few minutes, then deglaze with the wine, and when the alcohol evaporates, pour in the water, cooking for a few more moments 27.

Transfer everything to the baking dish, adding the aromatic bouquet 28 and cook in the oven at 350°F for about an hour until it reaches a temperature of about 160°F at the center 29. At the end of cooking, just remove the kitchen string using scissors or a small knife 30.

Place the brains in a pot, add the bay leaf 31 and vinegar 32, cover with plenty of cold water 33,

bring to the heat and cook for 10 minutes from the moment it starts boiling 34. Then turn off and let it cool for 10 minutes in its water before draining and letting it cool completely 35. When it is cold and firmer, remove any clots and veins 36.

Well, at this point, you have all the components for the filling. Pass the pork roast, brains, and stew through a meat grinder 37. Add the chopped aromatic herbs, grated Grana Padano DOP 38, salt, pepper, a pinch of nutmeg, and grated lemon zest 39.

Also add the egg 40 and start mixing with a spatula, then add the breadcrumbs 41 and give it another mix before transferring the mixture into a piping bag. Let it rest in the refrigerator for at least an hour to firm up and flavor thoroughly 42.

Now let's move on to the preparation of the broth. In a large pot, add cleaned and coarsely chopped celery, carrots, and onions. Add the beef muscle 43, brisket 44, and half chicken 45.

Add the bay leaf, juniper berries, and cloves, pour water to cover 46. Cook for at least a couple of hours, remembering to skim; at the end of cooking, strain the broth from the meat and vegetables 47. Meanwhile, prepare the egg pasta. If you want, you can knead by hand or, to speed up, with the mixer. In the bowl of a mixer, pour the flour and eggs 48.

mix by using the hook 49 and when the ingredients are combined, transfer to the work surface, compacting well to obtain a dough ball to rest in the refrigerator for at least half an hour, wrapped in cling film 50. After the time, lightly dust the dough ball and roll it out with the machine or rolling pin, passing the dough several times until you get a thin sheet about 0.5mm 51.

With the help of a fluted cutter 52, obtain squares of about 2.5 inches x 2.5 inches 53, place the filling in the center of the squares 54.

Slightly moisten the edges of the pasta with water and adhere well to the two edges towards you, bringing them to the opposite side 55. Obtain a sort of triangle and close it well with your fingertips; performing this operation on the work table will be easier 56. Join the two ends to obtain the typical 'belly button' shape 57.

As you make the tortellini, place them on a clean cloth laid inside a tray 58. When the broth and tortelli are finally ready, make sure the broth is seasoned to your taste, and then cook the marubini 59. After a few minutes, they will float to the surface, serve them with the broth and enjoy your meal 60.