Best Torta Di Porri Recipes

TORTA DI PORRI (LEEK PIE)

Steps:

• Dissolve the yeast in the warm water and add to the flour along with the rest of the ingredients for the crust. Knead until you have a uniform, smooth ball of dough. Set inside a large bowl, cover well and let sit for an hour or more.
• Meanwhile, take the leeks, trim off their bottoms (and any roots) and cut off their dark green tops. Remove any tough or dried out outer leaves. Split each leek in half and check to see if there is any grit between the leaves. If you see any grit at all, wash the leeks well in several changes of water.
• Cut the leeks crosswise into thin strips. Let the cut up leeks simmer, covered, in abundant olive oil and a pinch of salt, until they are soft and much reduced. Uncover the pot and stir the leeks from time to time; if you notice them coloring at all, add a tad of water to keep them from browning. When the leeks are done, transfer them to a large bowl and let them cool completely. Mix in the eggs and season with a bit more salt and lots of freshly ground black pepper. (Bugialli advises that the filling should be very peppery.)
• After the dough has rested, lay it on a well-floured surface, flatten it with a few bangs of your rolling pin, then roll it out into a thin disk.
• Lay the dough in a well greased springform mold about 24 cm/10 in across, letting any excess ends hang over the sides.
• Sprinkle the pancetta over the bottom of the mold, then pour over the leek and egg mixture, using a spatula to spread it evenly on top of the pancetta. Now, fold the ends of the dough back over the filling.
• Bake the mold in a hot (200C/400F) oven for about 45 minutes, until the filling is complete cooked through and the crust nice and brown.
• Let the torta cool in its mold for at least 15-20 minute before unfolding and serving. It can also be served at room temperature, and to my mind it's even better that way.

TORTA DI PORRI

Steps:

• Preheat the oven to 400°F. Tear off a piece of foil twice as large as the crust. Fold it in half and smear it with butter or oil; lay the greased side onto the crust. Weight the foil with a pile of dried beans or rice (these can be reused for this same purpose), pie weights, or a tight-fitting skillet or saucepan-anything that will sit flat on the surface. Bake for 12 minutes, then remove the foil and continue to bake at 350°F until the crust is a beautiful shade of brown, just a few minutes more. Remove and let cool on a rack while you prepare the filling.
• Meanwhile, put the 4 tablespoons butter in a large nonstick skillet with a lid over medium heat. Two minutes later, add the leeks, along with a large pinch of salt and some pepper. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the liquid and bring to a boil; cover and adjust the heat so the mixture simmers. Cook, stirring occasionally, until the leeks are very soft, at least 20 minutes. If a great deal of liquid remains, remove the lid and cook over medium heat until you have a moist but not soupy mass. Taste and adjust the seasoning, then cool slightly.
• Combine the leeks with the remaining ingredients and pile this mixture into the prebaked shell. Bake for 30 to 40 minutes, or until almost firm and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cool for at least 10 minutes before slicing and serving.
• In step 2, begin by cooking 1/4 pound slab bacon, cut into 1/4-inch cubes, until crisp. Remove with a slotted spoon. Substitute onions (about 4 very large) for the leeks and cook in the bacon fat as directed. Then proceed to step 3, stirring the bacon in along with the eggs.