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torta di porri

Italian Leek Pie recipe - Torta Salata di Porri

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 4 servings

Ingredients
  

Filling

  • 4 large Leeks
  • Olive oil
  • Corn oil
  • Salt, Pepper after taste
  • 1 cube Butter
  • 1 cup Ricotta
  • 1/3 canned Milk
  • 4 Eggs
  • 2/4 cup Parmesan Cheese

Crust

  • 3 cups Flour
  • Water
  • 1/3 tsp Water
  • Olive oil for the pan and dough

Instructions
 

Filling

  • For two tortas, use 4 large leeks, olive oil, corn oil, salt and pepper. When washing leeks, make sure you cut down the middle and check each piece for dirt and cut into 1/2 inch pieces for frying.
  • Fry until cooked, about 30 minutes or until tender. Add 1 cube butter, 1 cup ricotta, about 1/3 cup canned milk. Then beat 4 eggs before adding to leek, and add about 2/3 cup parmesan cheese. This is the filling to put in the crust.

Crust

  • The crust is like making homemade noodles, so if you have a good recipe, you could use it as well. To make the crust, use 3.5 cups of flour. Make a well in the center of the flour and put a little water and 1/2 tsp salt.
  • Stir with your hand. Add water a little at a time and work it into the flour. It's about 1 cup of water lukewarm in total. Roll and knead dough well. Cut in half and roll. As you roll dough, add flour to rolled dough to keep from sticking.
  • Continue rolling until thin. Oil pan well. Add crust and filling, cut corners of dough and put in center and cover with the rest of the dough. Oil the top of the dough and make holes with a fork on top of the dough to let air out. Bake for about 1 hour or until golden brown on top and bottom (start at 300 degrees F and reduce heat to 250 degrees). When it's nice and golden brown it's ready to come out of the oven.
Keyword leek, pie, torta salata