Tubetti ravioli with seaweed and a hint of mullet by Marianna Vitale

Sauté garlic, oil and chilli pepper in a pan, and add red mullet bones complete with innards to a medium roast. Add water to cover, bring to the boil and filter through a fine strainer.

Stir-fry the spring onion in a little oil in a pan, add the peas and then the mullet broth. Season lightly with salt. When boiling, cook the tubetti to very al dente. Allow to cool.

Combine the wheat and potato starches in a bowl, add the boiling water and mix to a very firm dough. Let it rest for a couple of minutes and roll out the dough by hand or with a dough sheeter, as thin as possible, and shape and stuff with the tubetti.

Blend the peas with water, oil and salt to a firm and very smooth consistency.

Prepare a seaweed salad with whatever you can source, including sea lettuce and wakame, which has a strong sea vegetable flavour. Dress with oil and salt. Steam the ravioli for 6 minutes and top them with the seaweed and pea cream.