The first one is on the Monday after Easter, the Angel Monday.
Then April 25th arrives: the Liberation day. Then May 1st, the Feast of the Work.
On each of these occasions we go to the country side or to the beach for a pic nic. Then Spring carries other good days to enjoy the open air.
Not just sandwiches: but a profusion of elaborated preparations. Above all, the vegetable pies.
Here it is one: the Leek Pie.
The first thing to do is the dough, as it has to rise. While waiting, we prepare the stuffing.
Ingredients for a round pan of 8 inch:
300 gr ( 10 oz) flour
1 egg
1tbs extra virgin olive oil
80 ml ( 5 tbs) lukewarm water
1/2 tea spoon brewer yeast
1 pinch salt
Melt the yeast in the water. Make a well with the flour and put all the ingredients in the centre. Start to beat with the fork, adding a little flour at a time. Then knead by hand until you get a compact, smooth and elastic dough. If it is too sticky, add some more flour; if it is too dry, add a little water. Let it rest, covered with a towel or under an upside down bowl.
Meanwhile, prepare the stuffing.
Ingredients:
3 leeks
1 tbs extra virgin olive oil
50 gr ( 1 1/2 oz) cubed bacon
300 gr ( 10 oz) ricotta
3 tbs grated Parmigiano Reggiano or Grana Padano
1 egg
salt and pepper
plus: extra eggs
Slice the leeks thinly.
Scald the spoon of extra virgin olive oil in a pan with the bacon. Let it cook slowly until cooked ( not totally crispy). Add the leeks, salt and pepper.
Cook the leeks on a very low heat, with the lid on. Stir occasionally and add a litter water so that they cook gently without frying. Cook until you get the result in the photo above.
Take them off the heat and pour in a cold bowl. Wait until cold before adding the other ingredients. Mix.
Divide the dough in two parts, one double than the other one. Start to stretch the biggest with the rolling pin, giving a round shape. Place the flattened dough in a round pan lined with baking paper.
Stretch the second piece of dough and cut in strips. Once the filling has beek placed inside, create a lattice with the strips.
The eggs are the symbol of Easter. Once the stuffing is inside the pastry, make some concavities with the back of the spoon and place raw eggs in them. Here you see the difference of the size between hen and goose.
Place the strips of dough upon. Bake at 180° c ( 350 F) for about 40 minutes.