Cacio e pepe 'en vessie'

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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
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
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