Ham and leek pie with ricotta
Torta salata con porri e ricotta
I have made dozens of ham and leek pies through the year, but this recipe with ricotta beats all other versions.
Vegetable and meat pies have been part of the Italian way of life for centuries. Pies such as the Ligurian Torta Pasqualina are an inseparable part of religious festivals like Easter, and there are innumerable tiny differences in the choice of pastry, meat, vegetables and cheeses from one town and region to the next. This ham and leek pie is made in the traditional Italian way with ricotta instead of creme fraiche or double cream and grated mozzarella for increased cheese factor.