4 November, 2007
Salsa Finta & Almond Polpetta
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.
Popularity: 55% [?]
Damn, I’d hit that!
Dhrumil on / 5 November, 2007
Oh, raw raw! (I can’t help it. I love bad puns. Seriously, this looks insanely tasty.)
urbanvegan on / 5 November, 2007
Oh that looks sooooo scrumptious!!! Thanks for sharing!
Kristen Suzanne on / 6 November, 2007
Looking forward to some yule tide recipes for the festive season….but this looks delicious!***
Emma on / 10 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.
Kate Quinn on / 16 November, 2007
Excellent! Very tasty and tangy!
James on / 18 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
cauline on / 19 December, 2007
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.
Nicole on / 25 February, 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 on / 8 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. :)
Elizabeth on / 11 March, 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 :-)
Karl on / 2 May, 2008
Great recipe love this web page
Kevin on / 6 May, 2008