Those who have had some acquaintance with Piedmont’s cooking will recognize it in the textural sumptuousness and rich flavor of this torte. The leeks for its batter are cooked very slowly in a covered pan with butter and a little salt, a procedure that concentrates this vegetable’s distinctive sweet-and-sour quality, Piedmontese cooks love egg yolks, and they are used liberally here, together with cream and Parmesan. Yet the dish compels our attention not purely for the richness of its components but, once tasted, for the grace with which they are balanced.
A 9 by 2-inch round heavy cake pan
Pour the flour, butter, water, and salt into a food processor, and run the processor, pulsing it, until the ingredients form a ball of dough. Knead the dough briefly by hand, then wrap it in foil and put it in the refrigerator for 40 minutes or more.
© 1997 Marcella Hazan estate. All rights reserved.