This pie is a souvenir from my childhood summers. My great-aunt used to prepare this pie when all the family was together. It came to my mind after many years, I cooked it exactly as my great-aunt used to do and..there it is again, perfectly good!
Here for you the recipe: easy to prepare, vegetarian, very good and smart idea for a picnic or a good lunch at work.
You can cook it with or without dough, both versions are delicious!
INGREDIENTS FOR DOUGH (for a 20-22 cm of diameter baking pan)
150 g of flour
1 tbsp of cold water
50 g of butter
INGREDIENTS FOR THE STUFFING
1 kg of potatoes
5 or 6 leeks
1 or 2 eggs
5 tbsp of Parmigiano Reggiano cheese
Boil and mash potatoes.
Cut the leeks very thin and let them sweat in a pan with some evo oil for 20 minutes on a very slow flame and covered. At the very end remove the lid and put the flame higher to let water inside the pan evaporate. Add mashed potatoes to the leeks and mix together in the pan.
When the compound is tepid add Parmesan cheese, nutmeg, salt, pepper and 1 eggs (add the second one only if necessary).
Put the compound in a baking pan covered with parchment paper or onto the spread out dough. Level the compound and then streak it with a fork.
Bake at 350°F for 1 hour.