Ricotta Fritters in Tomato Sauce

 

• Preparation time:
• Cooking time:
• Serves:

 

 

100gms mushrooms
2 cloves of garlic
700g passata
8 black olives
Small bunch of basil.

 

Method:

1. Place crushed garlic in a pan with splash of oil.

2. Finely chop mushrooms and place them in pan also, cook up till mushrooms are soft.

3. Pour in passata, season with a little salt and pepper and bring to the boil.

4. Squash and add olives, chop up all but a few basil leaves, keep those aside to garnish dish,

5. Put the rest in sauce.

 

 

Fritters:

1 large egg
400g ricotta cheese
1/2 teaspoon nutmeg
1 lemon
40g parmesan cheese
1 heaped tbsp plain flour
Olive oil

Method:

1. Crack the egg into a mixing bowl, add the ricotta, nutmeg, lemon zest, parmesan, flour then beat together.

2. Put 1 tablespoon of olive oil into frying pan,

3. Use tablespoon to spoon in 8 large dollops of the mixture, turning very carefully when nice and golden.

4. Serve with garden salad.