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+ +

Ricotta Fritters

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- - - Total Time: 15 min - Servings: 4 15 minutes - - - Source: - - jamieoliver.com - - + + + Total Time: 15 min + + Servings: 4 15 minutes + + + + Source: + + + jamieoliver.com +

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Ingredients

-                SAUCE
25 g dried porcini mushrooms
4 anchovy fillets, from sustainable sources , optional
1 dried red chilli
2 cloves of garlic
700g passata
8 black olives (stone in)
½ a bunch of fresh basil (15g)
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
SALAD
400 g firm green or yellow baby courgettes
1 tablespoon extra virgin olive oil
1 fresh red chilli
½ a bunch of fresh mint (15g)
1 lemon

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Ingredients

+            
+              Sauce:
+            

+            
+              25 g dried porcini mushrooms
+            

+            
+              4 anchovy fillets, from sustainable sources ,
+              optional
+            

+            
+              1 dried red chilli
+            

+            
+              2 cloves of garlic
+            

+            
+              700g passata
+            

+            
+              8 black olives (stone in)
+            

+            
+              ½ a bunch of fresh basil (15g)
+            

+            
+              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

+            
+              Salad:
+            

+            
+              400 g firm green or yellow baby courgettes
+            

+            
+              1 tablespoon extra virgin olive oil
+            

+            
+              1 fresh red chilli
+            

+            
+              ½ a bunch of fresh mint (15g)
+            

+            
+              1 lemon
+            

+          

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Directions

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)START COOKINGPut 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 sea salt and black 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.

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+ + - - -

Nutrition

Calories 408 20%
Fat 27.7g 40%
Saturates 11.2g 56%
Sugars 10.0g 11%
Salt 2.0g 33%
Protein 21.8g 44%
Carbs 15.8g 6%
Fibre 6.4g -

Directions

+ Ingredients out • Kettle boiled • Large frying pan, medium heat • + Large casserole pan, low heat • Food processor (fine grater)START + COOKINGPut 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 sea salt and + black 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. +

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+ -

+ + +

Nutrition

+ Calories 408 20%
Fat 27.7g 40%
Saturates 11.2g 56%
Sugars + 10.0g 11%
Salt 2.0g 33%
Protein 21.8g 44%
Carbs + 15.8g 6%
Fibre 6.4g - +