1) Fillet the mullets, keep the fillets aside and wash the bones and heads well. Collect in a saucepan the vegetables (except the tomatoes) with a clove of garlic, the fennel and 2 tablespoons of oil; fry, add bones and heads, toast them, pepper, blend with the wine and let it evaporate. Add salt, top with the chopped tomatoes, cover with water and cook until the liquid is reduced by half.

2) Pass the broth from a colander, crushing bones and vegetables, bring it to a boil, add the agar agar (one gram per 2 dl of liquid) and boil it 2 minutes; pour it into a small rectangular pan and let it solidify: it will take about half an hour.

3) Meanwhile prepare the pasta with the flour, semolina, 2 eggs, egg yolks and a drizzle of oil and let it rest in a cool place. Cut out the soup in small cylinders with a stencil.

4) Roll out the dough in thin rectangles, brush them with an egg beaten with a spoonful of water and distribute the cylinders on half; cover with the other rectangles and seal.

5) Cut out the tortelli with a scalloped stencil. Salt and pepper the mullet fillets, place them in a pan with the skin facing up, season with a little oil and cook in the oven at 180 ° for 3-4 minutes. Boil the tortelli, sauté them in a pan with oil, garlic and bay leaves and serve garnished with the mullet fillets.