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These Cremonese stuffed pasta pockets filled with braised meats and cheese are traditionally served in three-broth. A rich protein-packed mediterranean dish for special family occasions.
Sear beef, pork, and chicken with 1 tablespoon of butter in a large stockpot over medium-high heat until browned on all sides.
Add diced onion, carrot, celery, bay leaf, and cover with cold water. Bring to a gentle simmer, skimming any foam. Reduce heat and braise uncovered for 2 hours, adding water as needed to keep meats submerged.
Remove meats and allow to cool slightly. Strain and reserve the broth for serving. Shred meats finely; discard bones and skin.
In a mixing bowl, combine shredded meats, finely diced salami, Parmigiano Reggiano, breadcrumbs, eggs, nutmeg, 1 tablespoon melted butter, half the salt, and black pepper. Mix thoroughly to make a firm filling.
On a work surface, mound flour with a well in the center. Beat one egg with a pinch of salt; incorporate flour gradually to form dough, kneading until elastic (about 8 minutes). Cover and rest for 30 minutes.
Roll out dough into thin sheets (about 1/16 inch thick). Place small mounds of filling 1 inch apart, cover with another sheet, and press edges to seal. Cut into square or round pockets.
Bring reserved broth to a gentle simmer. Carefully drop marubini into the broth and cook 4–5 minutes until they float and pasta is tender—do not let the broth boil hard.
Serve hot in bowls, ladling plenty of three-broth over marubini and finish with a sprinkle of Parmigiano if desired.
