The leek Ligurian pie is a savory pie of French origin.
It appeared in the 1800s on the tables of the wealthiest families in the Genoese area because leeks were a vegetable that was rarely cultivated and very expensive at the time.
Nowadays, leeks are easily found on the market and often cooked in many recipes.
In my house, leeks are widely used: to flavor soups, main and second courses, and even savory pies.
Today I present to you a version of a savory pie that is commonly prepared here in Liguria.
As a base, I used ‘pasta matta,’ which is a simple dough commonly used in the preparation of Ligurian savory pies 🙂
The filling consists of leeks and prescinseua.
Prescinseua is a typical Ligurian cheese with a consistency between yogurt and ricotta.
Since it is only found in this area, you can use ricotta instead.
Two eggs are also added to the filling, but I didn’t use them.
P.S.: Also try the:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Leek Ligurian Pie
- pasta matta
- 1.1 lbs leeks
- 8.8 oz prescinseua (or ricotta)
- 2 tbsps grated Grana Padano
- 1 drizzle extra virgin olive oil (+ extra for brushing the surface)
- to taste salt
Tools
- 1 Pan
- 1 Bowl
- 1 Knife
- 1 Spoon
- 1 Rolling Pin
- 1 Baking Pan
Steps for the Leek Ligurian Pie
Prepare the ‘pasta matta’ following my recipe: pasta matta
Clean and wash the leeks.
In a pan, pour a drizzle of oil and add the sliced leeks.
Cover with a lid and cook for about 15 minutes.
Place the leeks in a bowl and add salt to taste. Add the prescinseua or ricotta with the grated cheese and mix with a spoon.
Divide the ‘pasta matta’ in two and roll out 2 thin sheets using a rolling pin.
Oil or cover with baking parchment a baking pan and place half of the sheet, pour the leek mixture
and cover the surface with the other half of the sheet, rolling the two sheets together at the edges.
Brush the surface with a drizzle of oil.
Preheat the oven to 350°F in static mode and bake the leek Ligurian pie for about an hour.
It can be enjoyed both hot and cold 😉
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