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Riccardo Camanini serves up his famous cacio e pepe 'en vessie' recipe, which entails cooking this classic pasta dish in a pig's bladder for a touch of theatre. The dish is a favourite at his restaurant on Lake Garda, Lido 84.
When the bladder is adequately hydrated, insert the other ingredients into it using a funnel, then firmly secure the bladder opening with kitchen twine
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
Working with Italian legend Gualtiero Marchesi and Le Manoir’s Raymond Blanc made Riccardo Camanini see cooking as more than just a job – it became a passion.