Wash and clean the peppers, removing the seeds and internal membranes, then cut them into strips lengthwise. In a heavy-bottomed frying pan, sauté the peeled clove of garlic and the leek, which you have previously cleaned and sliced thinly, with 4 spoonfuls of olive oil. When the garlic is golden brown, remove it and add the strips of bell pepper; season with (a little) salt, stir well and cook for 5 minutes over a lively heat. Turn the heat down, pour in a ladle of lukewarm water, put the lid on and simmer for roughly 20 minutes, stirring frequently. In a small heavy-bottomed frying pan, greased with a spoonful of olive oil, toast the coarsely crumbled bread – watch out they burn easily! Transfer them into a bowl with the chopped anchovy filets, the capers (rinsed thoroughly under running water), left whole if they’re small or chopped if they’re large, and the olives cut in half; mix until everything is amalgamated. Add the grated pecorino, the oregano and pine nuts, the chopped chilli pepper, salt and pepper, and stir well. Check that the strips of pepper are cooked, pour off any excess liquid and season them with the breadcrumb mixture. Stir carefully to mix them together well and then your “peperoni ammollicati” are ready to serve!