This tasty dish went down a treat when my son’s vegetarian girlfriend came to stay and it was also enjoyed by the rest of my carnivorous family. The recipe is taken from Jamie Oliver’s 15 Minute Meals and I would definitely cook it again. The ricotta fritters were light and delicate and worked well when combined with the spicy tomato sauce and courgette salad. It is relatively easy to make as long as you do not disturb the fritters too much whilst they are cooking. A lovely little supper dish for a summers evening, although I dare say it would be well received whatever the time of year it is.
Ricotta fritters with tomato sauce and courgette salad
Prep 15 mins – although took me nearly 25mins to prep and cook
Serves 4
Ingredients
For the sauce
- 25 g dried porcini mushrooms
- 4 anchovy fillets
- 1 dried red chilli
- 2 cloves of garlic
- 700g passata
- 8 black olives (stone in)
- ½ 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
- ½ a bunch of fresh mint
- 1 lemon
Method
4. Add chilli, anchovies and garlic to a frying pan with a splash of olive oil. Then add passata and finely chopped porcini with half the soaking water. Season and bring to the boil.
7. Place the fritters in the sauce in a serving dish or if you wish to be more rustic in the pan the sauce was cooked in. Garnish with the rest of the basil leaves, some balsamic and a few lemon wedges on the side.
Love ricotta
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