Red Mullet with Gluten-Free Pasta Recipe - Great Italian Chefs

Ingredients

• 300g of buckwheat flour
• 100g of rice flour
• 4 eggs
• salt
• 2 red mullet, at least 300g each
• 500g of small red mullet
• 150g of mirepoix, (celery, carrot and onion mix)
• 1/4 garlic clove
• 50g of dry white wine
• 1 tbsp of tomato paste
• 1 bunch of fresh coriander
• 1 roast red pepper, cut thinly into slices
• 90g of almonds, toasted and crumbled
• 80g of bottarga, aged in Armagnac
• cider vinegar
• extra virgin olive oil, as needed