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Ricotta Fritters with Tomato Sauce and Zucchini Salad – Jamie Oliver 15 Minute Meals



Fritters, savoury pancakes, dumplings and gnocchi. All good vegetarian options involving egg and cheese and/or flour and a hero ingredient or sauce.

This recipe is for ricotta fritters, with a lovely tomato sauce and a tangy zucchini salad. It’s from Jamie’s 15 Minute Meals, and it’s light and flavourful and healthy! Super easy too!

The lemon zest and the nutmeg in the fritters give them a slightly exotic flavour.

Ingredients

For the sauce

25g dried porcini mushrooms*

4 anchovy fillets

1 dried red chilli 

2 cloves of garlic

700g tomato passata

8 black olives

Half a bunch of fresh basil

For the fritters

1 large free-range egg

400g ricotta cheese

1/4 whole nutmeg, for grating

Zest of a lemon

40g Parmesan cheese

1 heaped tablespoon plain flour

Olive oil 

Balsamic vinegar

For the salad

400g zucchini (courgettes)

1 tablespoon extra virgin olive oil

1 fresh red chilli

Half a bunch of fresh mint

Juice of a lemon

Method

Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into a frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies and 1 tablespoon of olive oil into a heavy based casserole, 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. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the zucchini in a food processor 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.

* I omitted the porcini mushrooms as I don’t particularly like them. I thought the sauce was fine without them!

 

 

Meatballs with Italian Tomato Sauce and Pasta

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This is a  simple recipe which can be created quite quickly. Everyone has their favourite meatball recipe – as usual I got my inspiration from a couple of Jamie Oliver recipes.

Meatballs

Ingredients

500 gms good quality minced beef

1 medium onion, finely chopped

1 large free range egg

2 tbls fresh breadcrumbs

Dash of Worcestershire sauce and/or a dash of HP  brown sauce

1/2 tsp sambal oolek

A few sprigs of rosemary or  thyme

Sea salt and black pepper

1 tbl olive oil

Method

Mix all the ingredients with the exception of the olive oil in a large bowl, making sure you break up all the lumps! If the mixture is too wet, add a few more breadcrumbs.The mixture should be firm enough to handle.

Roll the mixture into small balls – I like golf ball size meatballs, but you could go a little bigger if you wanted.

Heat the olive oil in a large frying pan and cook  the meatballs for 8–10 minutes until brown. You can test that they’re cooked by opening one up – there should be no sign of pink. Remove from pan and set aside while you make the sauce.

Italian Tomato Sauce

Ingredients

1 tbl olive oil

2 cloves of garlic, finely chopped

2 x 400g tins of chopped tomatoes

A couple of tbs tomato paste or to taste

2 tablespoons balsamic vinegar

1/2 glass red wine

Pinch of sugar

Sea salt and black pepper

Method

Using the frying pan from the meatballs, heat the olive oil and fry the garlic for a minute. Add the tinned tomatoes, breaking them up gently to help them reduce into a sauce. Add all the other ingredients, stirring gently.  Simmer for 20 minutes.

Pasta, Cheese and Basil

Ingredients

400 gms pappardelle

Shaved parmesan cheese

A few basil leaves

Method

Cook pasta according to packet  instructions.

Putting it Together

Add the cooked meatballs to the tomato sauce and simmer for 5 minutes.

Drain the cooked pasta, reserving a tablespoon of cooking liquid to add to the tomato sauce.

Spoon the tomato sauce and meatballs over the pasta, and serve with shaved Parmesan and basil leaves.

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