Ricotta fritters with tomato sauce & courgette salad

By cdboss

Ingredients

• For The Sauce
• 25 g dried porcini mushrooms
• 4 anchovy fillets , optional
• 1 dried red chilli
• 2 cloves of garlic
• 700 g pureed tomatoes
• 8 black olives (stone in)
• 1/2 a bunch of fresh basil
• For The Fritters
• 1 large free-range egg
• 400 g ricotta cheese
• 1 whole nutmeg, for grating
• 1 lemon
• 40 g Parmesan cheese
• 1 heaped tablespoon plain flour
• olive oil
• balsamic vinegar
• For The Salad
• 400 g firm green or yellow baby courgettes
• 1 tablespoon extra virgin olive oil
• 1 fresh red chilli
• 1/2 a bunch of fresh mint
• 1 lemon

Details

Servings 1
Adapted from jamieoliver.com

Preparation

Step 1

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)

Put the porcini into a mug and cover with boiling water • Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together • Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden

Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher • Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil • Squash and add the olives, discarding the stones • Pick and reserve a few basil leaves, then chop the rest and add to the sauce

Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil • Finely chop and add the chilli and the top leafy half of the mint, then toss together • Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges