Jellyfish | Terry Giacomello

Ingredients and Method

Get the central spine (backbone) of a Mediterranean tuna (from Sicily or Carloforte), then extract the marrow by opening each bone one by one.

Place the marrow in a mixture of water and vinegar and let it macerate for about 24 hours.

For the "Tomato Rock"

• 30 grams of previously freeze-dried tomato
• 25 ml of water
• 2 egg whites
• 15 grams of rice flour

Method

Mix the ingredients, gradually adding water. Once the mixture is smooth, pour it into a mold and bake for 5 minutes at 180°C (356°F).

After removing it from the oven, dry the mixture using a dehydrator.

For the "Tomato Water"

Obtain some cluster tomatoes and use a juicer to extract the juice.

Once the juice is extracted, clarify it using a traditional method.

For the "Seaweeds"

Get the following seaweeds:

• Shiraita kombo
• Wakame
• Suginori Shiro
• Lucrezia

Plate composition 

Pour the tomato water into a bowl, then arrange the seaweeds and the tomato rock in the liquid. Finally, add the tuna marrow on top.


All photos by Lido Vannuchi