But Sug, when I think of Italian food, I think of pasta and stuff….how can one make a raw Italian dish? Well, I must say that I too had the same reservations until my life was changed by raw food chef, Russell James. See, he has this website that has recipes on it and such. I decided to try his Raw Salsa Finta and Almond Polpetta and hjiwgDHIUDQKIAgIUGYADIKGI;AKUGdf!
(Yes, I made that ^ with my own bare hands,)
What you will need:
For the Salsa Finta:
- 1 Cup Sun dried tomatoes
- 2 Cups of FRESH tomatoes
- 1 Madjool date (pit removed cause that would probably hurt trying to swallow)
- 1 Garlic clove
- 1 Tablespoon of FRESH lemon juice
- 3 Tablespoons of extra virgin olive oil
- 5 large FRESH basil leaves
- 1/4 of cup water
- 1 Cup RAW almonds (soaked overnight)
- 2 Tablespoons Nutritional Food Yeast
- 1/2 Teaspoon sea salt
- 2 Teaspoon FRESH lemon juice
- 1/4 Cup Salsa Finta (from up^ there)
- 3 Tablespoons FRESH parsley (chopped)
- 1 Tablespoon Italian seasoning
- 1/4 Cup of onion (chopped)
You Will Also Need:
- Spinach (Not pictured)
- 3-4 Zucchini Squash
- Mixed Dark Greens/I used an organic spring mix that consisted of baby lettuce, baby greens and radicchio (not pictured)
For the Zucchini Squash:
- 1/4 Cup extra virgin olive oil
- 2 Teaspoons sea salt
- Almonds have to be soaked overnight
- The Almond Polpetta “meatball” has to be dehydrated for 6 hours
(Parsley, Italian seasoning, lemon, onion, nutritional yeast, sea salt)
(Basil, tomatoes, Majool dates, lemon, sun dried tomatoes, garlic, EVOO)
Place all of your Salsa Finta ingredients in a blender and blend that sucker on high. Remove 1/4 cup of the Salsa Finta, place it aside and refrigerate the rest.
Next, take your almonds, drain them and rinse them with water. Place the almonds in your food processor and pulse until crumbly. DO NOT PROCESS ON HIGH, YOU WILL END UP WITH ALMOND BUTTER! Add the remaining Almond Polpetta ingredients to the food processor and mix until all of the ingredients are incorporated.
Form the Almond Polpetta into bite sized “meatballs.” Place them on your dehydrator tray and dehydrate for at LEAST 6 hours at 115 degrees. The “meatballs” should be crispy on the outside and soft on the inside.
(Almond Polpetta Before)
(Almond Polpetta After 6 hours)
Take your zucchini squash and slice them thinly with a ceramic slicer. After sliced, cut the zucchini squash into fettuccine sized strips. Place the zucchini squash strip in the olive oil and salt. Allow it to marinate for a few minutes until the zucchini is soft. Place the Almond Polpetta in the reaming Salsa Finta (that you refrigerated ) and mix together. Be careful not to break up the “meatballs.”
Place your salad mix and spinach on a plate. Place a generous amount zucchini on top of the greens. Place the Almond Polpetta/Salsa Finta on top of the greens.
The Next Day:
I had some of the Salsa Finta left over so I made a type of pasta dish using the zucchini squash.
So. Freaking. Good!
Um, this dish was amazing! It was a bit tedious to make BUT it was well worth it. The “meatballs” were good by themselves. I had to force myself not to eat them.
D2: Good, he didn’t eat the zucchini.
D3: Loved it.
Hubby: Loved it too.
I was able to feed a family of 5 for less than 20 dollars.
What I Would Change:
NOTHING! I can’t wait to make this again. This was a sho nuf party in your mouth!!
That’s it. Thanks for listening. :D