Seawater Ravioli by Andrea Bertarini
The scent of seawater in a dish: a dough made with mussels filled with scampi in this creative seafood ravioli recipe by chef Andrea Bertarini.
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Cooking tools:
- Silicone baking mat
- Pastry cutter
- Kitchen scale
- Saucepan
- Stove
- Steamer basket
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Tongs
- Spoon
- Plate
- Pot
Ingredients
- Oyster water: 50 g
- Clam juice: 100 g + 50 g. hard-shell clam liquid
- Water: 50 g still. mineral
- Agar agar: 15 g
- Langoustine broth: 10 g
- Cuttlefish ink: 10 g
- Samphire: 100 g
- Langoustine: 100 g
- Scallops: 100 g
- Prawns: 1. Sicilian
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