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Chefs use a lot of imagination to come up with creative dishes like this brilliant seawater ravioli. Agar agar is used to make transluscent ravioli, which is then stuffed with different types of seafood, including scallop tartare.
Agar agar is a tasteless sea vegetable which is used as a vegetarian jelling agent for sweet and savory dishes. This extraordinary agar agar seafood recipe was developed by chef Andrea Bertarini (in the picture at the top of the page), who prepared it for S. Pellegrino Sapori Ticino 2012.
You can impress your guests using the same techniques the stellar chef used. If you've never used agar agar before, don't feel intimidated. It is very easy to use. Just follow Chef Andrea's recipe and you'll be on your way to enjoying a unique seafood dish.
For more molecular gastronomy ideas, you can follow Michelin starred chef Daniel Facen in the kitchen or try making these super easy honey pearls.
