Ricotta Pancakes and Mushroom Tomato Sauce

This one was inspired by Jaime Oliver. It’s quick, healthy and delicious.

I c dried porcini mushrooms
3 cloves garlic, minced
2 TBSP anchovy paste
28 oz tomatoes chopped
1 bunch of basil, chopped
Red pepper flakes to taste
Salt and pepper
16 oz ricotta cheese
1 egg
4 oz Pamegiano, grated
2 tsp nutmeg
2 TBSP flour
Salt and pepper

Soak mushrooms in a mug of hot water for 5 minutes.

Combine remaining sauce ingredients in a medium pot over medium heat. Strain mushrooms and pour liquid into sauce, chop mushrooms and add to sauce.

Meanwhile, combine the pancake ingredients. Heat 1 TBSP olive oil in a large skillet over medium heat. Drop 1/4 c mounds flatten and cook for 4 – 5 minutes per side until lightly brown.

To serve, spoon sauce into a bowl and top with fritters.

Serves 4.

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