- 500 g Tropea onions
- 300 g chanterelles
- flour 00
- 8 filleted mullets
- 4 yolks
- 2 eggs
- a clove of garlic
- burnet burner
- dry white wine
- extra virgin olive oil
- White wine vinegar
For the pappardelle mix the flour with the eggs, egg yolks and a pinch of salt and let the covered dough rest for an hour. Flour the work surface and roll out the dough, obtaining a sheet of one mm thick; cut the pastry with a knife, obtaining pappardelle about 3 cm wide.
For the onion cream, peel the onions, cut them into slices, keeping a few layers as a final garnish, and cook them in a saucepan with 3 tablespoons of oil and a pinch of salt for 5-6 minutes, then add a cup of white wine and a cup of vinegar and continue cooking for another 10 minutes. Browse 4 ametti of marjoram and add the leaves to the onions, stir, let them cook for a minute, then turn off the heat. Blend the onions with a cup of water, seasoning with salt.
For the chanterelles, peel them and cut them into pieces. Cook them in a pan with a tablespoon of oil, salt and the garlic with the peel for 4-5 minutes.
For the mullet, remove any bones from the fillets (use tweezers) and season with a drizzle of oil. Cut half of the fillets into small pieces and cook the others, whole, in a non-stick pan for one minute, seasoning with salt. Add the chopped mullet fillets to the mushrooms and cook for 1-2 minutes. Brown the slices of onion kept aside for a couple of minutes in a pan with a drizzle of oil and a pinch of salt.
Cook the pappardelle in abundant boiling salted water, until they come to the surface, drain with a slotted spoon and transfer them to the pan with mushrooms; add half a ladle of the cooking water of the pappardelle, a few leaves of lemon thyme and pimpinella and leave to flavor for 2-3 minutes.
Distribute on the plates a few tablespoons of onion cream, then place the pappardelle and garnish with 2 sautéed mullet fillets, a few drops of onion cream and the browned layers.