Savory Filled Croissants

Method

1. Toast the unsalted cashews in a hot non-stick or aluminum pan until lightly golden.
2. In a blender, combine the toasted cashews, fresh basil (a generous amount), a clove of garlic, grated Parmigiano Reggiano or Grana Padano, and extra virgin olive oil. Blend until smooth to make a basil cream (pesto). Set aside.
3. Prepare the red bell peppers: choose firm, smooth peppers. You can roast them directly on a gas flame, on a grill, in the oven at 200°C (400°F) until the skin is charred, or use a blowtorch for even roasting. Optionally, brush the peppers with a little seed oil before roasting.
4. Once the peppers are charred all over, place them in a plastic bag or covered bowl to steam for a few minutes. This makes peeling easier.
5. Peel off the blackened skin, remove the seeds and inner filaments, then cut the peppers into thin strips. Season with a drizzle of extra virgin olive oil and a pinch of salt.
6. Slice the croissants (either Italian-style cornetti or French croissants) in half horizontally, not completely through, so they open like a book. Warm them briefly if desired.
7. Spread a generous layer of fresh sheep's milk ricotta on the bottom half of each croissant.
8. Spoon the basil pesto over the ricotta.
9. Lay a few strips of roasted red pepper on top of the pesto.
10. Add slices of Hungarian salami over the peppers.
11. Close the croissant and serve immediately. Enjoy with a glass of Prosecco or other sparkling wine.