Red Mullet with Gluten-Free Pasta Recipe
A simple recipe for delicious gluten-free tagliatelle and red mullet from one of Italy's great chefs, Cristina Bowerman.
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Cooking tools:
- Stockpot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Colander
- Ladle
- Wooden spoon
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
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