Sunday, January 18, 2009

Salsa Finta & Almond Polpetta


Photo and Recipe from The Raw Chef

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 {Cindy omitted this}

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 {Cindy used 1/2 T Herbs de Provence - dry}
¼c onion

  1. Grind the almonds to crumbs, in a food processor.
  2. Add remaining ingredients and process again until thoroughly mixed.
  3. Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

    {note from Cindy - makes 19 nut-meatballs using a "cookie scoop" and packing them in.}

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

  1. 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.
  2. Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
  3. 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.
Serves 4


  1. **Love this** This sauce is awesome...I can see using it on top of other things.

  2. i really liked this one alot....especially the visual experience of having the nut balls to dip or cover or whatever you want to do. i think the variety of shapes and colors with this cuisine is really fun and interesting.