Chicken ravioli cooked in a bladder, 12-year-old Parmigiano Reggiano fondue and fake culatello roe: Massimo Spigaroli's original recipe.

Ingredients

For the filling

1 hen
2 carrots
1 onion
1 celery stalk
50 g oil
50 g butter
3 liters chicken broth
Salt to taste.

To cream the filling

150 g Parmigiano Reggiano cheese
150 g butter
100 g of milk cream
16 squash blossoms
Parmigiano Reggiano aged 12 years grated in a small amount
one rehydrated pork bladder

Procedure

For the filling

Clean celery, carrots and onion and roughly chop. In a saucepan brown the chicken in oil, add butter and let brown; then add the previously chopped vegetables. When everything is well browned, add the chicken broth and continue cooking for 2 hours over a high heat, as if braising. At this point, remove the hen from the broth and fray it.

In the meantime, reduce the remaining broth with the vegetables still in it; when it is well reduced, whisk the whole mixture to a thick cream. Add the chicken parcels and stir. Stir-fry like a risotto and let rest overnight in the refrigerator.

The next day, use the filling to stuff the ravioli.

For the Parmigiano Reggiano fondue

For the melted 12-year-old Parmigiano Reggiano take a saucepan and melt, in a double boiler, the cheese with the cream of milk; when everything is melted whisk to make a cream. If it is too thick, add chicken broth.

At this point, cook the ravioli in the puffed bladder closed with string.