Recipe of the week: "Pappa al pomodoro"

Pappa al pomodoro, a Tuscan bread-and-tomato porridge, sounds like kid's food, and it is - for kids of all ages. In the past it was also very much a homey dish, a tasty summer way to use up leftover bread that no housewife would have dreamed of serving to a guest. Now it's on the menus of Florence's trendier restaurants.

Serves:
8 - 10

Ingredients:

• 8 whole garlic cloves
• ripe tomatoes
• 1 pound loaf of stale bread, sliced (or unseasoned stuffing mix)
• 1/4 cup olive oil
• 1 leek, thinly sliced, only white part
• 6 cups water
• 1 bunch basil
• Salt
• Chili pepper

Preparation:

The night before slice the bread and leave it out to get stale.

Recipe of the week: "Panforte di Siena"

Panforte dates back to at least the Middle Ages, some believe back even further, and originated in Siena (or at least Tuscany). It literally translates to “strong bread”, referring to its piquant flavor. Being so densely packed with dried fruit, nuts, spices, and honey I’m sure the Crusaders referred to it as their energy bar.
Many regard Siena as the Panforte capital of Italy. While there are various recipes for panforte most Senese believe it should contain seventeen ingredients to represent the seventeen contrade (subdivisions) of the walled city.

Serves: 12

Ingredients:

• Nonstick cooking spray, for pan
• 3 cups whole blanched almonds
• 1 3/4 cups whole hazelnuts, skinned or unskinned

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