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Multigrain sandwich with cream of peppers and Parma ham

  • 40'
  • Media
Multigrain sandwich with cream of peppers and Parma ham
Multigrain sandwich with cream of peppers and Parma ham

Ingredients [ Per 4 persone ]

6 slices Morato multigrain Spuntinelle
2 yellow peppers
100 g Parma ham
1 handful leek (or mixed) sprouts
4 tbsp Parmigiano Reggiano cheese
1/2 shallot
80 g peeled almonds
extra virgin olive oil
salt and pepper
Multigrain sandwich with cream of peppers and Parma ham

Method:

  • 1
    Wash the peppers and roast them in the oven at 250°C for 20-25 minutes, turning them so as to roast them on all sides. Put them in a paper bag and allow them to cool. Remove from the bag, peel and discard the skins, the seeds and white internal ribs. Chop the peppers with a knife on a chopping board.
  • 2
    Peel the shallot and finely chop half of it. Fry it in a little oil to soften it, add the chopped peppers and sauté for a few minutes. Remove from the heat and allow to cool. Place the peppers in a food processor together with the almonds, grated Parmigiano Reggiano, salt and pepper and blend until creamy.
  • 3
    Heat the bread a little, without toasting it too much. Generously spread the cream of peppers on the bread. Top with a little Parma ham and garnish with some leek sprouts. Close with another slice of bread and serve, cut into 2 or 4 pieces.
  • Buon appetito!

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