Ricotta fritters with tomato sauce

1. Mix very well: 400 g ricotta, the zest of 1 lemon, a little salt and pepper, nutmeg, 1 egg, 1 heaped tbsp flour, 40 g parmesan.
2. In a pan add a little olive oil and spread it around. Take 1 tbsp of the mixture and put it in the pan. Leave it to brown until golden.

For the sauce

1. 4 pieces of anchovy with the sauce from the can, 2 cloves of garlic, a few dried mushrooms previously soaked in a cup of hot water.
2. Pour 3/4 of the water into a new pan, add the mushrooms, 1 jar of passata (tomato sauce), 4 black olives, a little dry chili, a little fresh basil, salt.
3. When the sauce boils, turn the fritters. DON'T BROWN THEM MORE THAN GOLDEN SO THEY DON'T START TO BREAK APART.
4. When the sauce is ready, put the fritters into the sauce and sprinkle with fresh basil and garnish with slices of the lemon. Sprinkle with parmesan and balsamic vinegar. Goes with a fresh salad.