RECIPES WITH RICOTTA CHEESE AND EGGS RECIPES

Steps:

• 1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)
  2. START COOKING Put the porcini into a mug and cover with boiling water.
  3. 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.
  4. 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.
  5. 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.
  6. Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.
  7. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.
  8. 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.
  9. Finely chop and add the chilli and the top leafy half of the mint, then toss together.
  10. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.