He cooks it in the pork bladder (and it is one of his specialties) but the chef gives us some advice to make it perfect even at home
The garden, the calm water of the lake, 20 degrees in the sun: the chef Riccardo Camanini, guest of the live Instagram #Dinner time with the director de Italian Cuisine Maddalena Fossati, he answers the phone from his restaurant Lido 84, a Michelin star, in Gardone Riviera (Bs).
"We realized how we were stuck in a pressing dynamic – begins the chef asked about how he is spending the quarantine – now we live a more dilated time and I think there is wealth in this". In his hands he has a copy of the first issue of La Cucina Italiana dated 1929: "The Italian people are a sober people, which does not mean that they do not want and do not want to eat well. There is no antithesis between sobriety and taste; there is no incompatibility between palate and economy; there is no dissociation between cuisine and civilization: these are the first five lines of the editorial of that number and I find them very close to the moment we are living. "
The tricks for a perfect cheese and pepper according to Riccardo Camanini
The chef shares his thoughts with us but also the recipes that made him famous, among all the cheese and pepper in the bladder. "It is a dish that lives on a continuous imperfection because the bladder, being natural, is always different. This thing disturbs me, I work on it every day ”. The secret of a successful dish is theexcellence of each of its few ingredients, pasta, pecorino and pepper. “I tried to reinterpret the recipe trying not to spoil what was already a great dish of Italian cuisine. As for the pecorino, in Maremma they can still be found with the handmade salting: the salt penetrates slowly and the seasoning can reach 24-28 months, giving aromas and fatness to the cheese. Pasta has to be one for me Southern Italian pasta with a strong starch component which helps in creaming and gives an important fleshiness. On spices we do not skimp on quality and keep them at their best, in a dark and dry room. The pepper must be crushed on the spot and heated very little in a pan to release the perfume. The pecorino cheese is grated last, while the pasta is cooking.
Perch and cod sushi for the aperitif
The chef also gives us an idea for an aperitif: "The other day I had one batter with polenta flour, white flour, a little beer, a pinch of salt. To flavor it I added some lemon leaf rubbed first in your hands. With the batter I have breaded some perch fillets and I fried them for a long time to obtain an almost biscuit breading, very crunchy. In the end I put a thin slice of raw cod like a sort of sushi. " In this quarantine the chef delights with a little gardening, but the thing he misses most is certainly the race, which he has been passionate about for twenty years. And then go out to dinner. "But now that, who more or less, we have touched the drama closely, we can not help but stay close to our loved ones and cook."
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