Method
- Ingredients out • Kettle steamed • Large fry pan, medium heat • Large casserole pan, low heat • Mixer (fine grater)
- START COOKING
Place the porcini right into a mug and canopy with boiling water • Crack the egg right into a mixing bowl, add some ricotta, finely grate in from the nutmeg, the lemon zest and Parmesan, add some flour, then beat together • Put 1 tablespoon of essential olive oil in to the fry pan, then make use of a tablespoon to spoon in 8 large dollops from the mixture, turning carefully when nice golden - Place the anchovies (if using) and 1 tablespoon of essential olive oil in to the casserole pan, crumble within the dried chilli, and squash within the unpeeled garlic clove via a garlic clove crusher • Finely chop and add some porcini with half their soaking water and also the passata, season with pepper and salt and produce towards the boil • Squash and add some olives, discarding the gemstones • Pick and reserve a couple of tulsi leaves, then chop the remainder and increase the sauce
- Grate the courgettes within the processor (you could utilize a box grater here) and tip right into a bowl having a pinch of pepper and salt, the juice from the zested lemon and also the extra virgin essential olive oil • Finely chop and add some chilli and also the top leafy 1 / 2 of the mint, then toss together • Put the fritters on the top from the sauce, then scatter within the reserved tulsi leaves, drizzle with balsamic and serve with lemon wedges
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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