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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Portagioia's Papa Al Pomodoro Recipe

Brought to you by Bungalow B&B

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	Prep Time: 15 hr 25 min

Ingredients:
Ingredients:
3 Tablespoons of Tuscan Extra Virgin Organic Olive Oil.

1 medium Onion or Leek – finely chopped

1kg / 2.2 pounds Very ripe tomatoes, skinned and chopped

2 to 3 sprigs of fresh basil, crushed

2 Garlic Cloves - crushed

A pinch of Chilly powder

150-200g (0.33 – 0.44 pounds) of Tuscan Bread (* or Stale bread – ciabatta)

Salt and pepper

Another 4 tablespoons of the good olive oil, to serve

Lots of faith!

Instructions:
Marcello thinks that in order to capture the authentic true flavour of this hearty, dense red soup, it really must be made with very ripe, fresh tomatoes (some people use canned tomatoes or a mixture).

OK, now the fun:

Heat the oil in a saucepan, add the onion or leek and fry for about 5 minutes or until transparent. Add the tomatoes, basil, garlic and chilli powder, season with salt, hen cover and simmer for 25 minutes.

The Bread:
Cut off any hard crusts and break into small pieces. Remove the tomatoes mixture from the heat and add the bread.

Cover again and leave to soak for about 5 minutes or until the bread is softened. Mash the bread well into the tomatoes mixture with a fork or wooden spoon until the soup becomes smooth and thick.

Serve (cold or hot) with a swirl of the very best olive oil money can buy – (preferably from the Val di Chio in Tuscany!) and some freshly ground pepper.

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