Roasted oysters wrapped in pancetta with balsamic vinegar sa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen Oysters -very fresh and from a reliable fishmonger | |
| 12 | Slices; Pancetta-very thinly sliced about 1/8th pound | |
| 1 | cup | Balsamic vinegar |
| 1 | Cinnamon sticks | |
| 4 | Juniper berries | |
| 1 | Bay leaves | |
| 8 | Whole peppercorns | |
| 1 | Unsalted butter; cut into 8 pieces, stick-very cold | |
Directions
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@...> on Mar 04, 1998