| 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 1. Carefully open the oysters, reserving the liquor. Wrap each oyster with pancetta and place in a cleaned oyster shell. 2. 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. 3. 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. 4. Keep adding butter one piece at a time until the sauce is thick and tasty- you may not need one or two pieces. 5. Roast the oysters for 6-10 minutes in a preheated 450F oven-until the pancetta is almost crispy. 6. 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 <[email protected]> on Mar 04, 1998
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