Ricotta fritters with tomato sauce & courgette salad

INGREDIENTS

• 25 g dried porcini mushrooms
• 4 anchovy fillets , optional
• 1 dried red chilli
• 2 cloves of garlic
• 700g passata
• 8 black olives (stone in)
• ½ a bunch of fresh basil
• 1 large free-range egg
• 400 g ricotta cheese
• 1 whole nutmeg, for grating
• 1 lemon
• 40 g Parmesan cheese
• 1 heaped tablespoon plain flour
• olive oil
• balsamic vinegar
• 400 g firm green or yellow baby courgettes
• 1 tablespoon extra virgin olive oil
• 1 fresh red chilli
• ½ a bunch of fresh mint