| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | 1 | Servings | |
INGREDIENTS
| 1 | Dozen Oysters -very fresh | |
| and from a reliable | ||
| fishmonger | ||
| 12 | Slices, Pancetta-very thinly | |
| sliced about 1/8th pound | ||
| 1 | c | Balsamic vinegar |
| 1 | Cinnamon sticks | |
| 4 | Juniper berries | |
| 1 | Bay leaves | |
| 8 | Whole peppercorns | |
| 1 | Unsalted butter, cut into 8 | |
| pieces stick-very cold |
INSTRUCTIONS
Joe Simone Executive Chef of Tosca Restaurant, Hingham, Massachusetts Carefully open the oysters, reserving the liquor. Wrap each oyster with pancetta and place in a cleaned oyster shell. Place reserved oyster liquor, vinegar, cinnamon, juniper, bay leaves, peppercorns in a saucepan and simmer 15 minutes or until the vinegar has reduced by two thirds. Using a whisk, add the butter one piece at a time and whisk until all the butter is incorporated before adding more butter. If the sauce seems about to boil remove it from the heat-if the sauce boils it will break. Keep adding butter one piece at a time until the sauce is thick and tasty- you may not need one or two pieces. Roast the oysters for 6-10 minutes in a preheated 450F oven-until the pancetta is almost crispy. Remove the oysters from the oven, allow to cool for 2 minutes, arrange on a serving platter and drizzle the balsamic vinegar sauce over the oysters. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1047
Calories From Fat: 810
Total Fat: 92.1g
Cholesterol: 244mg
Sodium: 71.6mg
Potassium: 335.3mg
Carbohydrates: 46.2g
Fiber: 1.6g
Sugar: 38.3g
Protein: 2.4g