Crocchette di piselli e ricotta (pea and ricotta fritters, recipe here)

RECIPE: Crocchette di piselli e ricotta (pea and ricotta fritters) Serves 6-8 Ingredients: 150 gr peas, fresh or frozen 1 shallot 150 gr. ricotta 50 gr. breadcrumbs plus some extra 2 egg yolks (3 if the eggs are quite small) 50 gr grated Parmesan nutmeg 1 bunch fresh thyme 1 pinch saffron salt and black pepper extra vergine olive oil sunflower oil for frying Cook the peas in a pan with the chopped shallot and a few tablespoons of olive oil. If necessary, add the occasional bit of hot water so they do not burn and become pretty soft. Season with salt and pepper, let them cool slightly and chop in a blender together with the ricotta, a handful of thyme leaves and the saffron. Put the mixture into a large bowl and add the grated Parmesan cheese plus the beaten egg yolks (save the egg whites for later), the breadcrumbs, a little salt and pepper and a pinch of grated nutmeg. Make several oblong croquettes with this mixture and dip them quickly into the beaten egg whites. Roll them in bread crumbs and fry them immediately in hot sunflower oil (approx. 180°C). Serve hot.