This is a beautiful, elegant, very healthy and hearty Italian dish which takes little time to make and guaranteed little time to consume! Note that the fritters are extremely delicate so limit yourself to turning them over no more than 3 times while cooking. Also when grating the lemon zest, make sure to get no white skin. Enjoy.
First of all take the packets of dried mushrooms, and place in a glass with boiling water. Set aside.
In a bowl take your Ricotta, the lemon zest, salt, pepper, nutmeg, the egg, the flour, the parmesan, a dash of olive oil and mix thoroughly.
Each fritter is 1 heaped tablespoon full, place each fritter on a pan on low heat.
Now for the tomato and basil sauce for the fritters. In a pan simmer the anchovies and the oil from the tin, the garlic, the dried mushrooms we made earlier, chop them up a bit and use a dash of the water. Mix it up, turn the heat up slightly, now add the passata, the olives, the chilli and the basil. Simmer in the pan and drop in a pinch of salt. Now go back to the fritters and turn them over. Cook for a further 5-10 minutes and serve on the bed of tomato and basil sauce.
Garnish with some grated parmesan and a dash of balsamic vinegar.