| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Emlive04 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/2 |
lb |
Finely-ground spicy Italian sausage |
| 1/2 |
c |
Minced onions |
| 1 |
tb |
Chopped garlic |
| 1 1/2 |
c |
Fine dried bread crumbs |
| 1 |
tb |
Finely-chopped parsley |
| 1/2 |
c |
Finely-grated Parmigiano-Reggiano cheese |
| 1 |
|
Dozen Large oysters; preferably Louisiana |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat oven to 375 degrees. In a large saute pan heat 1 tablespoon of the
oil. When the oil is hot, add the sausage and cook, stirring occasionally
for about 4 to 6 minutes. Add the onions and continue to cook for two
minutes. Add the garlic, and continue to cook for 1 minute. Remove from
heat and transfer to a mixing bowl and let cool. Stir in the remaining
olive oil, bread crumbs, parsley and cheese and mix well. Season the
oysters with salt and pepper. Grease a 9-inch gratin dish or pie pan. Line
the bottom with the oysters. Cover the oysters with the sausage mixture,
packing it down onto the oysters. Place in the oven and bake for 8 minutes
or until the top is golden brown. Remove from oven and serve warm. This
recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-26-1998
Recipe by: Emeril Lagasse
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