I love the perfect blend of tomato sauce and the ‘meaty’ herb infused polpetta. When they’re served with a lightly dressed, fresh green leaf salad, it’s the perfect lunch or dinner to leave you feeling light and energised.
As I said, the beauty of this recipe is that you just roll these polpetta and serve them right away, or you can dehydrate them for a couple of hours to warm them through and make them slightly crunchy on the outside.
For the picture, we rolled them in a little ground almond and nutritional yeast, which not only makes them visually more appealing, but also gives them an extra layer of flavour.
Leave me a comment under the recipe and let me know how you like them.
Salsa Finta & Almond Polpetta
Nutrition (For one serving)
- 1 cup sun-dried tomatoes
- 2 cups tomatoes fresh
- 1 date soft
- 1 clove garlic
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 5 basil leaves large
- 1/4 cup water
- 1 cup almonds soaked
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 2 tsp lemon juice
- 3 tbsp parsley fresh, chopped
- 1 tbsp Italian herbs
- 1/4 cup onion
- 2 courgette zucchini, medium-size
- 1 tsp olive oil
- 1/8 tsp Celtic sea salt
- Blend all ingredients in a high-speed blender.
- Grind the almonds to crumbs in a food processor.
- Add remaining ingredients with an additional of 1/4 cup salsa finta and process again until thoroughly mixed.
- Form into small balls and optionally dehydrate at 115° F for 6 hours or until they are slightly crunchy on the outside and soft on the inside.
- 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.
- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
- Put the desired amount of salsa finta on the plate; I usually like to put it around the centre of the plate, leaving room for the salad in the middle. Then I can place the polpetta on top of the sauce for a simple presentation.