Torta Di Porri Recipes

TORTA CON PORRI E PATATE

Steps:

• Lessa le patate: lavale raschiando bene la buccia per eliminare qualsiasi residuo di terra; mettile in un tegame, ricoprile abbondantemente di acqua e porta a bollore. Sala e portale a metà cottura. Scolale, aspetta che si intiepidiscano quindi spellale. Tieni da parte.
• Prepara il porro mentre cuociono le patate: elimina il primo strato quindi affettalo sottile. Scalda in un'ampia padella un filo di olio extravergine di oliva, unisci il porro, mescola per farlo insaporire. Abbassa la fiamma e lascialo stufare sino a quando si sarà ammorbidito completamente e avrà perso tutta l'acqua di vegetazione.
• Imburra leggermente lo stampo e rivestine il fondo con la pasta brisè; bucherella la base ed i lati con i rebbi di una forchetta.Affetta le patate e rivesti la base della pasta; ricopri con le fettine di speck e termina con il porro stufato. Inforna a 180° già raggiunti e cuoci fino a quando la pasta bride si sarà dorata. Occorreranno circa 20 minuti.
• Sforna, trasferisci la torta con porri e patate su di una piatto da portata e servi. Buon Appetito!

TORTA SALATA DI PORRI

Steps:

• La Video-Ricettaricetta della salsa béchamelcome cucinare la salsa besciamella da utilizzare per la torta salata d porri e pancetta affumicata.come fare una torta salata con porri e ricottain questo video vi proponiamo la variante con la salsiccia. Gli ingredienti sono nel video.
• Preriscaldare il forno a 140 gradi.Stendere la pasta sulla tortiera e bucherellarla con il coltello per evitare che si gonfi. In una padella appena unta fate rosolare la pancetta quando sarà dorata aggiungete i porri, unite il rosmarino e mescolate bene. Coprite e portate a intenerire i porri preparate la besciamella come indicato nel video e, a cottura ultimata, aggiungete l'uovo. Versate il composto nei porri cotti e mescolate spostate il tutto nella tortiera e spianate bene ripiegate i bordi della pasta e spennellateli con il latte per lucidare Infornate Una volta cotta togliete dalla tortiera,togliete la carta e fate intiepidire

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.

LEEK QUICHE

Steps:

• Preheat the oven to 220° c.From the sheet of puff pastry for Quiche cut some strips of dough as long as the diameter of the Pan and a round of top diameter of at least 6 cm compared to the diameter of the Pan you will use.Wash the leeks and cut them into slices.Chop the onion.In a skillet, sauté the onion and margarine fairies.Add a tablespoon of water and a teaspoon or two of curry powder and stir well.Put the leeks into rings, 1 teaspoon vegetable stock cube, two tablespoons of water.Cook over low heat for not lightly sauté the leeks.Turn off the heat when the leeks are soft but dry. Add the soy cream. Stir well.Line the baking sheet with parchment paper. Lay the sheet of puff pastry for quiche and bucherellatelo with a fork.Pour the mixture of leeks on the pastry, deposited the strips on the surface, creating a diamond pattern, pull the edges between your fingers to curl it and bake.The cake should bake for about 15-20 ' (depending on the oven, which can be electric or traditional) until they have a golden good looks.

TORTA DI PORRI

Steps:

• Lava i porri e affetta sottilmente la parte centrale. Gli scarti li potrai usare per fare un brodo.
• Rosola i porri in una padella ben calda con un filo di olio. Insaporisci con sale e pepe. Per cuocere i porri ti puoi aiutare con un goccino di acqua.
• Nel frattempo lavora la crème fraîche con le uova e il formaggio grattugiato (parmigiano, sbrinz, gruyère,... usa quello che già hai in frigorifero). Aggiusta il gusto con sale e pepe.Aggiungi poi i porri cotti scolati da eventuale liquido e mescola.
• Srotola la pasta e inseriscila in uno stampo per torta con un foglio da carta forno. Bucherella il fondo con una forchetta e distribuisci sul fondo un poco di pangrattato (ti aiuterà a mantenere il fondo della torta bello asciutto).Completa con il composto a base di porri.
• Cuoci nel forno preriscaldato e termoventilato a 200°C per circa 30 minuti.

NONNA LISETTA'S TORTA DI PORRI E PATATE

Steps:

• 1. Preheat oven to 180-200˚C. Grease a 40 cm baking dish with oil. 2. Boil the potatoes in a medium saucepan until soft. Remove from heat. 3. When slightly cooled, mash with a little butter, salt and pepper. 4. In the meantime, sweat the leeks in a large fry pan with a small knob of butter until soft. Remove from heat. 5. When cool, add the mashed potato mix. Season with salt, pepper and a pinch of nutmeg and mix well. 6. Add the parmesan or pecorino cheese and stir. 7. Using a mixer with a dough hook, combine the flour, egg, some of the oil and water. Mix and make the dough. 8. Roll out the pastry with a rolling pin, making it long enough to overhang your baking dish. 9. Place the long pastry onto the oiled dish and fill with the leek and potato mixture. Wrap it up using the overhanging pastry. 10. Brush the top with olive oil and prick the top of the pastry with a fork. 10. Bake for around 30 minutes or until golden brown. 11. Remove from oven and cool on a wire rack. Serve hot or cold.

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.