Recipe byTerry Giacomello: Jellyfish
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