Comments on: Salsa Finta & Almond Polpetta

by: Kevin

Tue, 06 May 2008 15:23:20 +0000

Great recipe love this web page

by: Karl

Fri, 02 May 2008 23:09:32 +0000

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 :-)

by: Elizabeth

Tue, 11 Mar 2008 23:40:13 +0000

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. :)

by: Elizabeth

Sat, 08 Mar 2008 01:01:51 +0000

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.

by: Nicole

Mon, 25 Feb 2008 04:47:35 +0000

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.

by: cauline

Wed, 19 Dec 2007 15:49:03 +0000

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

by: James

Tue, 18 Dec 2007 02:52:29 +0000

Excellent! Very tasty and tangy!

by: Kate Quinn

Fri, 16 Nov 2007 03:53:31 +0000

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.

by: Emma

Sat, 10 Nov 2007 16:42:57 +0000

Looking forward to some yule tide recipes for the festive season….but this looks delicious!***

by: Kristen Suzanne

Tue, 06 Nov 2007 00:19:42 +0000

Oh that looks sooooo scrumptious!!! Thanks for sharing!