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La Torta di Porri




Source of Recipe


Internet


List of Ingredients




6 large eggs, preferably organic
2 1/2 pounds leeks, washed thoroughly, green parts cut away, and white parts cut into very thin discs
2/3 cup carnaroli rice (see note)
1 1/4 cups extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
9 tablespoons Parmesan cheese, freshly grated
Zest from 1 lemon and juice of 1/2 lemon, preferably organic lemons
Bunch of fresh basil, leaves stripped and torn into smallish pieces
8 to 9 ounces phyllo pastry

Lightly beat the eggs and put them into a bowl with the leeks, rice, 4/5 cup of the oil, 2 teaspoons of salt, plenty of black pepper, and the Parmesan. Add the grated lemon zest and juice. Add the basil, then mix everything together with your hands. Set the bowl aside for three to four hours, the longer the better, mixing everything every so often to keep it lubricated.

Preheat the oven to 350 degrees, and preheat a baking tray.

Oil a 10-inch springform pan, then pour the rest of the oil into a small bowl. Carefully unfold the phyllo pastry — it tears easily — and remove one leaf at a time, keeping the rest under a damp dish cloth so it doesn’t dry out. Lay one leaf over the pan and work it down into the bottom, allowing the extra to hang over one side. Don’t worry if it tears a little. Brush it gently all over with a little olive oil. Lay the next leaf of phyllo just overlapping the first, and covering a further bit of the pan, and oil in the same way.

Do the same with another two leaves of phyllo, then tip the filling into the pan and spread it out to flatten the top. Fold the overhanging pieces of phyllo over the mixture into the middle of the pan and brush with oil. If you don’t have enough, add another four leaves to cover, brushed in the same way. Cut them with scissors to fit inside the pan and fold the overlap over so that it makes a little ridge around the outside of the pan. Bake for 45 to 50 minutes on a preheated baking tray. Let the pie cool out of the oven for 10 minutes, then unclip and remove the pan and turn the torte upside down onto the baking tray, putting it back into the oven for a further five to 10 minutes to crisp up. Cool until it is just warm before eating.

Makes six to eight servings.

Note: Carnaroli is a medium-grain Italian rice, similar to arborio — which may be more easily available in food markets.


Yields 6 - 8 servings


Recipe