Puttanesca Spinach & Ricotta Malfatti

1. Wilt the spinach, squeeze well in a tea towel, then chop finely.
2. Mix ricotta, egg, chopped spinach, Parmesan, lemon zest, ½ tsp salt and black pepper.
3. Fold in 60g flour, it should be thick consistency but add a little more if you think it needs it.
4. Warm the anchovy oil in a wide pan, add the anchovies with garlic and chilli and sauté for a few minutes.
5. Add capers, olives and balsamic.
6. Stir in tomato purée to cook out for a few mins, then add the tinned tomatoes.
7. Simmer for 6–8 minutes.
8. Add some torn basil and press the cherry tomatoes to release their juices and break down.
9. Loosen with 150–200 ml water to make a shallow poaching bath; keep at a simmer.
10. Use two spoons to scoop small golf-sized balls and drop them into the sauce.
11. Pop on a lid and simmer gently for 5 minutes, then turn and simmer for 5 more mins with the lid off to let the sauce thicken slightly.
12. Finish with the last of the Parmesan, extra lemon zest, more basil and black pepper.
13. Serve immediately, I like this with a bitter side salad dressed in balsamic.

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