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
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 203 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 102.9mg||32 %|
|Sodium 394.1mg||14 %|
|Potassium 358.5mg||9 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.2g|
|Protein 21.4g||31 %|
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Calories per serving: 337
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