Salsa Finta Ingredients
1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
1/4c water
Almond Polpetta Ingredients
1c almonds - soaked
2T nutritional yeast
1/2t salt
2t lemon juice
1/4c salsa finta
3T fresh chopped parsley
1T Italian herbs
1/4c onion
Serves 4
Salsa Finta
- Blend all ingredients in a high-speed blender.
Almond Polpetta
- 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 courgette¼c olive oil2t 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.
http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=63
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
1/4c water
Almond Polpetta Ingredients
1c almonds - soaked
2T nutritional yeast
1/2t salt
2t lemon juice
1/4c salsa finta
3T fresh chopped parsley
1T Italian herbs
1/4c onion
Serves 4
Salsa Finta
- Blend all ingredients in a high-speed blender.
Almond Polpetta
- 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 courgette¼c olive oil2t 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.
http://www.therawchef.com/index.php?option=com_recipe&view=recipe&layout=defaults&rec=63
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