Recipe: Porrata, Leek Pie

Pie Dough:
2 cups flour
Pinch of sea salt*
2 Tbsp yeast, softened in 1/2 c warm water
Pinch of sugar
2 Tbsp good extra virgin olive oil*
1 egg*

Mix ingredients in a bowl until if forms a ball.  Add extra warm water if too dry.  Kneed the dough for 5-8 minutes.  Place in an oiled bowl and let rise while you prepare the filling

Filling:
6-8 leeks, cleaned and chopped (just white area and a little of the light green)
1 mild red chili pepper
Pinch of nutmeg
1/4 lb pancetta, chopped*
3 eggs*
Good extra virgin olive oil*
Sea salt and fresh ground pepper*
*Available at All Things Italian

Brown the pancetta in a skillet until crispy.  Remove the pancetta and set aside.  Add the leeks and chili to the same pan, put in a good drizzle of olive oil and season with sea salt and pepper.  Saute the leek mixture over medium heat until tender, about 20 minutes.  Set the leek mixture aside to cool.

Roll the dough until it’s larger than the bottom, sides and partially on the top of a 10″ springform pan.  Oil tha pan with olive oil and place the dough in the pan and drape it over the side.  Dock the dough with a fork.  Once the leek mixture is cool add the pancetta, eggs and nutmeg.  Pour the leek mixture into the pan.  Fold the extra dough over the leek mixture.  Brush the dough with more olive oil and bake at 350* for 30-45 minutes until the dough is light brown.  Serve at room temperature or slightly warm.

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