TORRANCE TRIBUNE December 11, 2014 Page 5 bakery – imported groceries italy – argentina – mexico – peru & other latin countries TRY OUR ARGENTINIAN EMPANADAS! select from: BEEF (ONION, OLIVES, EGG, BELL PEPPERS) SPICY BEEF (ONION, BELL PEPPERS, CHILE HABANERO) CHICKEN (ONION, BELL PEPPERS) SPINACH (ONION, MOZZARELLA CHEESE, BECHAMEL SAUCE) POMO (TOMATO, BASIL, MOZZARELLA CHEESE) PEPPERONI (PEPPERONI, MARINARA SAUCE, MOZZARELLA CHEESE) % OFF! 10 IN STORE PURCHASE ONLY. MINIMUM OF $20 OR MORE. Please Present Coupon to Cashier at either Lomita or Hawthorne Market Locations. TWO LOCATIONS! lomita 25600 Narbonne Ave. (near PCH) 310.530.3213 hawthorne 12921 S. Prairie Ave. (near W. 129th St.) 310.676-5444 CONTINENTALGOURMETMARKET.COM Butternut Squash Tart with Fried Sage, Prosciutto and Pecorino Cheese Serves 4 or 6 Prep Time: 15 minutes Cook Time: 40 minutes Ingredients • 3 slices prosciutto, thinly sliced • 1 butternut squash (1 1/2 to 2 pounds) • 1 sheet puff pastry • 1 egg + 1 tablespoon water, beaten • 2 tablespoons extra virgin olive oil • 10 sage leaves • Shaved pecorino cheese Preparation Preheat oven to 425 F and cover a baking sheet with parchment paper. Place prosciutto onto baking sheet and bake for 15 minutes until crispy. Set aside until needed. Reduce oven temperature to 375 F. Microwave the whole butternut squash for 3 minutes. This will not only make the squash easier to peel and slice but aids in pre-cooking. Using a vegetable peeler, peel the squash. With a knife, slice the neck of the squash into 1/8-inch thick rounds. You will need 18 slices. Roll the thawed but cold puff pastry into a 12-inch square and transfer to a baking sheet covered with parchment paper. Using a pastry brush, brush the puff pastry with the egg wash. Arrange butternut squash slices in an overlapping pattern on top of the pastry leaving a 1-inch border on all sides; season with a pinch of salt and pepper. Bake for 40 minutes until puff pastry is golden. While the tart is baking, heat olive oil in a skillet over medium-high heat. Working with five leaves at a time, place the sage leaves in the hot oil and fry for 20 seconds until leaves are bright green and crisp but do not turn brown. Place on a paper towel to drain. Once the tart is finished, top with crumbled prosciutto slices, shaved pecorino cheese, and fried sage. Drizzle lightly with additional olive oil and season with salt and pepper to taste. •
Torrance_121114_FNL_lorez
To see the actual publication please follow the link above