- 12 anchovy fillets
- 50 g ricotta
- Sea salt and freshly ground pepper to taste
- 200 g breadcrumbs
- 2½ cup canola oil
- ½ garlic clove
- 1 free-range egg yolk
- 1 T hot water
- 1 T vinegar
- ½, lemon juiced
- 12 streaky bacon rashers
- ½ Parmesan grated, to serve
Finely chop the anchovies and combine with the ricotta before seasoning to taste. Mould into bite-sized balls and coat generously in breadcrumbs.
Place a saucepan over a medium to high heat and add 2 cups canola oil. When hot, fry the balls in batches until golden, removing with a slotted spoon and draining on kitchen paper once cooked.
Mash the garlic under the blunt edge of a knife to make a paste. Place in a bowl, along with the egg yolk, mustard and hot water and whisk until foamy and pale.
Add the remaining oil in a slow, steady stream, whisking continuously. Add the vinegar and lemon juice.
Pan fry the bacon until crisp, then chop.
Arrange the butter lettuce leaves in separate bowls, scatter over the bacon pieces, top with the bombes, drizzle with the dressing and sprinkle over the grated Parmesan.