Today I cooked a nice light dish for the end of the winter. A leek pie with celery and red cabbage.
The basis of the filling of the pie is the leek, so we need the best fresh and juicy leeks. Cut them in big chunks so that they maintain some of their texture.
To give the filling some flavor, I got some air – dried wild boar from my good friend Dario.
There is a lot of fat but also a lot of fully flavored meat, so just chop it in small cubes and sautee until light brown.
Add the leeks and celery and let the mix in strong heat for ten minutes, so that the liquids evaporate.
Add a little bit of sliced red cabbage (I use pickled cabbage) and three eggs. Spread on a baking dish, over hand prepared dough. If you do not know how to prepare hand made dough, you can buy ready made from the food stores, but it is not the same!
Cover with another sheet and mark with a knife so that steam can easily get out. Bake in 200 degreses Centigrade for 30 minutes.
Let it rest for 30 minutes and serve.
Enjoy with a glass of merlot.