Salsa Finta & Almond Polpetta

From Issue 4 of News From The Kitchen

Serves 4

Salsa finta

• 1 cup sun-dried tomatoes
• 2 cups fresh tomatoes
• 1 soft date
• 1 clove garlic
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 5 large basil leaves
• 1/4 cup water

1. Blend all ingredients in a high-speed blender.

Almond polpetta

• 1 cup almonds, soaked
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• 1/4 cup salsa finta
• 3 tablespoons fresh, chopped parsley
• 1 tablespoon Italian herbs
• 1/4 cup 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.

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 (zucchini)
• 1/4 cup olive oil
• 2 teaspoons salt

1. Cut the courgette lengthwise with a mandoline. Lay the strips on top of each other and, using a knife, cut them lengthwise into fettuccine-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.

Tweet

NEXT POST

PREVIOUS POST