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!