[In the original Moro recipe, this sauce is cooked with diced pork shoulder, which is indeed delicious.  Here, I have made the sauce separately so that it goes with different meals on different days - Roasted Pork Loin one day (is leaner than shoulder), Hazlenut Gnocchi the next...]

In a frying pan, fry the Almonds and small chunks of Bread… Removed with a slotted spoon, drain on kitchen paper and set them aside with 4 Cloves Garlic

In the same pan – add the Onion (halved, skin off), Tomato (halved), head of Garlic (halved), 2 Bay Leaves, 2 tsp Paprika and a very large glass of White Wine

Season and cover with a lid, simmering for 30 minutes or so

Remove the Bay Leaves and discard.  Remove the Onion, Tomato and Garlic (discarding skin if easy to separate!) and add them to a food processor or liquidizer with the Bread, Almonds and Garlic Cloves from earlier

Whizz to a paste – smoother or chunkier depending on what you prefer.  Add water if you feels it needs it

Heat again before serving.  Roasted or fried potatoes would be great with this sauce – or a mashed potato.  That said, with Hazelnut Gnocchi this sauce was legendary