Leandro Baldassarre’s Marubini in Brodo

INGREDIENTS

• 1 kg (2¼ lbs) bone-in beef blade
• ½ free-run chicken (preferably with head and feet)
• ½ head celery, coarsely chopped
• 1 onion, peeled and halved
• salt, pepper

METHOD

Combine beef, chicken, celery, onion and 4–5 L (16–20 cups) cold water in a stock pot on medium-high. Bring to a boil and skim surface. Reduce heat to medium-low and simmer for 3 to 4 hours, skimming periodically. Remove from heat and let stand. Strain, reserving meat and chicken leg and discarding all other solids. Season stock and set aside.

INGREDIENTS

• 1 kg (2¼ lb) ground pork
• 100 ml (½ cup) red wine
• 20 g (1 tbsp) salt
• 10 g (1 tbsp) pepper
• 10 g (1 tbsp) nutmeg
• 5 g (2 tsp) ground cloves
• 1 clove garlic, minced

METHOD

Combine all ingredients in a bowl and mix thoroughly.

INGREDIENTS

PASTA
5 eggs
500 g (3¾ cups) Tipo 00 flour

FILLING
100 g (¾ cup) pesto di salame (see recipe above)
50 g (¼ cup) butter
¼ onion, minced beef
from broth, boned and diced
chicken leg from broth, boned and diced
salt
100 g (4 oz) prosciutto
1 egg
100 g (4 oz) grated Parmigiano Reggiano
1 whole nutmeg
2 L (2 quarts) brodo (see recipe above)

TO FINISH
Parmigiano Reggiano

METHOD

Crack eggs into a medium mixing bowl and whisk. Add flour and, using a wooden spoon, combine with the eggs. Using your hands, work mixture together into a dough. Transfer to a floured work surface and knead until dough is uniform, smooth and elastic — 5 to 7 minutes. Form into a ball, cover tightly with plastic wrap and set aside to rest for 1 hour (or up to 2 days in the refrigerator).

To make filling, heat a skillet on medium, add pesto di salame and sauté until browned. Set aside. Melt butter in a large skillet on medium. Add onion and sweat until translucent (do not allow to colour). Add beef and chicken and cook, stirring, for 5 minutes. Season to taste with salt. Set aside to cool in the refrigerator. Using a meat grinder with a 4–6 mm plate, grind in a mixing bowl the pesto di salame, the beef and chicken and the prosciutto. Add egg and Parmigiano Reggiano and incorporate. Grate half of the nutmeg into the mixture and mix again. Taste and adjust seasoning, if needed. Cover bowl with plastic wrap and transfer to fridge.

Set up a pasta roller. Cut off ¼ of the dough and flatten with your hands. Rewrap the remaining dough to prevent it from drying out. Set pasta roller to widest setting and feed dough through. Dusting lightly with flour when needed, roll dough through progressive settings to 1 mm thickness. Lay dough out onto a lightly floured work surface. Trim edges and cut into 5 mm squares. Place a scant teaspoon of filling into each square. Fold each square point to point to make a triangle. Press gently to seal. Push the middle of each marubini, where the filling is centred, from below and toward the apex of the triangle. Wrap the “arms” over your finger and pinch to close (see photos). Rest marubini on a baking tray as you repeat process with remaining dough and filling.

Bring a large pot of salted water to a boil. Reheat brodo on medium-high. Add about 2 dozen marubini to the boiling water and cook for 1 minute. Drain pasta and divide among 4 bowls. Ladle broth over marubini and garnish with Parmigiano Reggiano.