Cacio e pepe 'en vessie'
Item 1 of 1
- 4
- 40 minutes
★ ★ ★ ★ ★
Not yet rated
Related Recipes
Ingredients
Metric
Imperial
Cacio e pepe pasta en vessie
- 1 dehydrated pig's bladder
- 300g of rigatoni pasta, Riccardo recommends using Felicetti as it is strong and wont disintegrate during the 30 minutes of cooking
- 135g of pecorino, aged black rind variety, grated
- 90g of extra virgin olive oil
- 3g of black pepper, freshly cracked
- 12g of salt, Riccardo uses Guérande
SAVE RECIPE
Equipment
- Twine
Method
1
Soak the dehydrated pig's bladder in cold water for about 10 days, changing the water daily
2
When the bladder is adequately hydrated, insert the other ingredients into it using a funnel, then firmly secure the bladder opening with kitchen twine
- 12g of salt, Riccardo uses Guérande
- 300g of rigatoni pasta
- 135g of pecorino, aged black rind variety, grated
- 90g of extra virgin olive oil
- 3g of black pepper, freshly cracked
3
Cook the stuffed bladder in a large pan of boiling water, being sure to keep it submerged in the water and shaking it occasionally to mix the pasta inside. Cook for 30 minutes
4
Serve in front of guests by cutting open the bladder with a sharp knife and spooning the rigatoni onto plates
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great Italian Chefs 2026