Salsa Finta & Almond Polpetta

By blum099

Ingredients

• 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
• Blend all ingredients in a high-speed blender.
• Almond Polpetta
• 1 cup almonds, soaked
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 2 teaspoon lemon juice
• 1/4 cup salsa finta
• 3 tablespoons fresh, chopped parsley
• 1 tablespoon Italian herbs
• 1/4 cup 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.

Preparation

Step 1

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
1/4 cup olive oil
2 teaspoons 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.