25 g Dried Porcini Mushrooms 25g
4 Anchovy Fillets, From Sustainable Sources*
1 Dried Red Chilli
2 cloves Of Garlic 6g
700 g Passata 700g
8 Black Olives (stone In)
½ A Bunch Of Fresh Basil (15g)
1 large Free-range Egg 50g
400 g Ricotta Cheese 400g
1 Whole Nutmeg For Grating
40 g Parmesan Cheese 40g
1 heaping tbsp Plain Flour
Olive Oil
Balsamic Vinegar
400 g Firm Green Or Yellow Baby Courgettes 400g
1 tbsp Extra Virgin Olive Oil 13.5g
1 Fresh Red Chilli
½ A Bunch Of Fresh Mint (15g)
1 Lemon 58g* Optional