|Ricotta and Parmesan fritters|
- 3 cloves of garlic
- 1 fresh red chilli
- 400g mixed wild mushrooms
- Olive oil
- 1 small knob of unsalted butter
- 4 sprigs of fresh thyme
- Sea salt
- Freshly ground black pepper
- 400g ricotta
- 1 tbsp plain flour
- 3 large eggs
- 1 lemon
- 40g grated Parmesan
- 4 slices black pudding
- 6 slices of pancetta
- 1/2 bunch of chopped flat leaf parsley
Peel and finely slice the garlic, finely slice the chilli, then roughly chop the mushrooms. Add the olive oil (few glugs), butter and garlic to a large non-stick frying pan over a medium heat. Fry for 1 minute, add the mushrooms and chilli, then pick the thyme leaves and add to the pan. Season with salt and pepper, add 100ml of boiling water, then cook for around 10 minutes or until,softened.
To make the fritters, place the ricotta into a large bowl and beat until smooth. Add the flour, egg and a few gratings of lemon zest. Finely grate the Parmesan and add to the bowl, season with salt and pepper and mix well to combine.
Heat a good splash of olive oil in a medium pan over a medium heat, then add heaped tablespoons of the mixture, making sure you space them out. Cook for around 10 minutes or until,golden and cooked through, turning halfway then transfer to a plate.
Whilst the fritters are cooking, place the black pudding into a small frying pan with a dash of olive oil and gently fry, turning occasionally. Place the pancetta onto some foil on a tray and cook under a medium grill for 6-8 minutes, turning once, until crisp.
Bring to the boil a small saucepan of water and boil 2 eggs for 5 1/2 minutes, once done rinse under cold water to stop the cooking process.
Roughly chop the parsley and add to the mushrooms, add a squeeze of lemon juice and toss well. Divide between the plates, top with the black pudding, fritters, pancetta and the soft boiled egg. Enjoy, this is such a tasty dish, packed full of flavour, great for a Friday night dinner at the end of a hard week.