4
Nov
Salsa Finta & Almond Polpetta
Saved in:- Raw Recipes
From Issue 4 of News From The Kitchen
Click on ‘more’ for the recipe…
Serves 4
Salsa Finta
1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
¼c water
- Blend all ingredients in a high-speed blender.
Almond Polpetta
1c almonds, soaked
2T nutritional yeast
½t salt
2t lemon juice
¼c salsa finta
3T fresh, chopped parsley
1T Italian herbs
¼c onion
- Grind the almonds to crumbs, in a food processor.
- Add remaining ingredients and process again until thoroughly mixed.
- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.
To serve
Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:
4 medium courgette
¼c olive oil
2t salt
- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.
- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.
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Dhrumil says on 5 November, 2007
Damn, I’d hit that!
urbanvegan says on 5 November, 2007
Oh, raw raw! (I can’t help it. I love bad puns. Seriously, this looks insanely tasty.)
Kristen Suzanne says on 6 November, 2007
Oh that looks sooooo scrumptious!!! Thanks for sharing!
Emma says on 10 November, 2007
Looking forward to some yule tide recipes for the festive season….but this looks delicious!***
Kate Quinn says on 16 November, 2007
Oh Russel, that looks so delicious! I so love eating your blog with my eyes, the food photography is tasty and your creations are stunning.
James says on 18 December, 2007
Excellent! Very tasty and tangy!
cauline says on 19 December, 2007
Russel this is a serioooously tasty recipe.I tried it yesterday and it was devine. As I am new to the world of raw I had no idea what polpetta was. I was also worried that the whole thing would be to complicated; but there was nothing to worry about. It worked a treat. I’m going to try your lasagne next and can’t wait. I also read your piece on choosing a knife. It was brilliant for newbies like me.Thank you.When can we expect the DVD?
best wishes.
Cauline
Nicole says on 25 February, 2008
An absolutely amazing recipe! It’s the first truly raw recipe I’ve ever made or eaten, and I must say I couldn’t have chosen a better introduction to raw food. This one is definitely going to be on my frequent rotation list of dinners. Instead of almonds in the polpetta I used cashews since almonds are an allergy no-no in my house. Thanks so much for the recipe, Russel. It’s made me really excited about further forays into raw food.
Elizabeth says on 8 March, 2008
Ok, I’m feeling very “culinary challenged” right now. Can you please tell me what salsa finta is all about? I’d like to make this recipe and have everything, but maybe this salsa finta. Thanks!
From Russell: Salsa finta is the sauce you make with the list of ingredients at the top of the recipe, you then mix that will the polpetta (”meatballs”) created in the second part of the recipe. I hope I’ve made that clearer.
Elizabeth says on 11 March, 2008
Ok, never mind. I’m obviously blind and didn’t even see that it was part one of the recipe. I’m glad nobody made fun of me. :)
Karl says on 2 May, 2008
Russell:
Thank you so much for this excellent dish; I’ve just made it for a sunny Southern California evening, along with your EXCELLENT Pomegranate Cheesecake… what a perfect meal. I can’t wait to try every other creation of yours!! When is your cookbook coming out? Coupled with your beautiful photographs, the intellectual capital invested into these recipes must be financially rewarded. In any event, cheers mate!!
From Russell: Thanks for that Karl, no date on the book as yet, but it will be happening :-)
Kevin says on 6 May, 2008
Great recipe love this web page
geetha says on 25 May, 2008
i am allergic to raw almonds…can i use dry roaasted almonds instead? (hee hee…silly question for a raw foods chef, but I love the idea and just need to substitute for the almonds)!!
From Russell: Toasted almonds will work, if you’re happy to eat them.
Kombuchachic says on 12 June, 2008
That looks incredible!
MoD says on 2 October, 2008
Hi Russel,
I’m just starting out with raw food…what is Salsa Finca and where do I get it?
Thanks, Mo
From Russell: Salsa finta is the sauce – it’s the first part of the recipe, so once you’ve made it you just add a little in to the polpetta part of the recipe.
Nicky says on 16 October, 2008
Hi Russell, I live in Italy and just discovered your site -wonderful.!
But what is nutritional yeast, and can you tell me Kilo grams vs cups…
I am looking forward to trying out your raw dishes.
Thank you for the inspiration.
From Russell: Hi! Check out nutritional yeast here and online conversion here.
mary gratjios says on 16 January, 2009
Hi from South AFrica
Whatever is Sals Finta ??
What can I substitute for it ??
regards
Mary
From Russell: Salsa Finta is the tomato sauce – it’s a bit further down in the instructions where it tells you how to make it.