Torta di Porri Leek and Pancetta Pie
For those of you who haven't yet visited Borgo di Vagli and had the enjoyment of experiencing Dina's mouthwatering casalinga cuisine in the Hamlet's trattoria I' cche c'é c'é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home.
Ingredients for 6/8 people
- 1 roll of fresh puff pastry
- 500g of fresh leeks
- 3 eggs
- 150g smoked pancetta/bacon
- 60 g Medium aged Pecorino
- 2 dl of double cream
- Extra virgin olive oil
- Salt
- Pepper
Method:
| 1) | Trim off the roots and the top green hard part of the leeks, clean them and chop them roughly into small pieces. |
| 2) | Boil them in salted water for 5 minutes. |
| 3) | Drain and cook them in a frying pan with a drizzle of olive oil for 4-5 minutes being careful not to burn them. |
| 4) | Lightly fry the diced smoked pancetta in a little olive oil for 1-2 minutes and place to one side. |
| 5) | Beat the eggs in a bowl adding the double cream, then add the grated Pecorino cheese, the cooled pancetta, the chopped and lightly fried leeks and a pinch of salt and pepper to taste. |
| 6) | Place the puff pastry in a baking tray and pour in the filling, spreading evenly and bake at 180 degrees or 30/40 minutes. |
Let it rest for 15/20 minutes and cut into bite size pieces as shown in the picture above.
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