from: Russell James
Salsa Finta
Serves 4
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
- 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
- ¼c onion
Grind the almonds to crumbs, in a food processor.
Add remaining ingredients and process again until thoroughly mixed.
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
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.
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