Ricotta Fritters & Tomato-Porcini Sauce

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 Another recipe inspired by Jamie Oliver – I changed it a bit to make it gluten free and less spicy thus more kids friendly:-)

Ingredients (serves 3):
 For the sauce
  • 25 g dried porcini mushrooms

  • 2 cloves of garlic

  • sea salt

  • 15 big black olives

  • 700g tomato sugo (recipe here)

  • 2 tablespoons tomato puree

  • 2 tablespoons of chopped basil leaves

For the fritters
  • 250 g ricotta cheese

  • peel of 1 lemon

  • 3 heaped tablespoon potato starch

  • 1 tablespoon of chopped basil leaves

  • 1 large free-range egg

  • ½ levelled teaspoon of grated nutmeg

  • 60 g Parmesan cheese

  • sea salt

olive oil for frying

Put the porcini into a mug and cover with boiling water and leave to soak for at least 10 minutes.

Put one tablespoon of olive oil into the casserole pan add the sliced garlic. Fry for 1 minute, than

finely chop and add the porcini with their soaking water, season with pepper and salt. Add the olives, tomato sauce and the tomato puree and bring to the boil.

Leave to cook for at least 25 minutes.

In the meantime, crack the egg into a mixing bowl, add potato starch, finely grated nutmeg, parmesan cheese, a pinch of salt, the lemon zest, ricotta cheese and beat together. Mix in chopped basil leaves.

Put some olive oil into the frying pan, then use a tablespoon to spoon in 15 small dollops of the mixture, turning carefully until nice and golden.

Serve with sauce.

 

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