| 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 <molony@scsn.net> on Mar 04, 1998
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