Ricotta Fritters, Tomato Sauce and Courgette Salad

Ingredients

• 25g dried porcini mushrooms
• 4 anchovy fillets (optional)
• 1 dried red chilli
• 2 cloves of garlic
• 700g passata
• 8 black olives (stone in)
• 1/2 bunch of fresh basil
• 1 large free-range egg
• 400g ricotta cheese
• 1 whole nutmeg, for grating
• 1 lemon
• 40g Parmesan cheese
• 1 heaped tbsp plain flour
• olive oil
• balsamic vinegar
• 400g firm green or yellow baby courgettes
• 1 tbsp extra virgin olive oil
• 1 fresh red chilli
• 1/2 bunch of fresh mint