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FROM THIS EPISODE

Today on the PieCast, Eddie Lin heads to Leimert Park to try a bean pie and Shabazz Fish and Grill.  And Italian chef Andrea Cavaliere of Cecconi's shares his recipe for a leek crab tart.

Leek Crab Saffron Tart
Serves 5 to 6 people

10 oz puff pastry

1 egg
3 leeks
4 oz white crab meat (picked)
1 small pinch of saffron pistils
1 and 1 quarter cup of heavy cream
Extra virgin olive oil, salt and pepper to taste

Slice leek Julienne washed in running water

Soften the leeks until almost golden with extra virgin olive oil

Add saffron, crab meat and cream. Let it stew for approximately 1 minute

Roll out the puff pastry into rectangular shape (approximately 1 eight of an inch thick), prink with a fork

Add 1 egg to the mixture, add salt and pepper.

Cover the pastry with the mixture and bake in a pre-heated oven (350 degrees) for 25 to 30 minutes

One Good Dish

David Tanis

Producers:
Jennifer Ferro
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez

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