Tag: oysters

Champagne oysters – Salt & Pepper – Italian Cuisine

Champagne oysters - Salt & Pepper

1) Peel shallots, cut them thinly sliced, put them on in a non-stick pan with butter and sauté them over a very low heat, stirring often with a wooden spoon. When they are almost transparent, salt them moderately e flavor them with a generous grind of pepper; paid the Champagne and let it reduce by half, always over low heat.

2) Open up oysters, taking care to collect their liquid in a small bowl; detached molluscs with valves without breaking them, put them in another bowl e cover them with their filtered liquid.

3) Rub well the concave shells with a stiff brush and place them on the very hot oven plate until they have heated up a little. Distribute the oysters in the hot shells and arrange them on a serving plate, making sure that they remain straight; helping you with a ladle, sprinkle them with Champagne shallot sauce e sprinkle them with a handful of finely chopped tarragon. Serve them immediately.


Posted on 12/27/2021


Incoming search terms:

Recipe Gin oysters with apple sorbet, the New Year's appetizer – Italian Cuisine

Recipe Gin oysters with apple sorbet, the New Year's appetizer

  • 16 pcs oysters
  • 300 g green apple pulp with Granny Smith peel
  • 150 g sugar
  • gin
  • thyme
  • coarse salt

For the recipe of gin oysters with apple sorbet, blend the apples with the sugar, collect everything in a bowl and put it in the freezer for 5 hours. Every 30 minutes remove the container from the freezer and mix the sorbet: in this way you will get ice crystals that are not too large and the consistency will be creamy. Open the oysters using the appropriate knife and wearing the metal mesh glove for protection. Remove the water, remove the mollusk from the shell and turn it over. Season each oyster with 1 teaspoon of gin.
Spread a thick layer of coarse salt on a tray and place the oysters on it, making the shell sink slightly. Complete them with a scoop of green apple sorbet, a few leaves of thyme and serve immediately.

Incoming search terms:

Oysters? Let's serve them with these sauces – Italian Cuisine

Oysters? Let's serve them with these sauces

The recipes of mignonette sauce and ponzu sauce, ideal for serving a plateau of fine Irish oysters

Oysters arrive on the festive table with all their intensity and refinement. We love to serve them on Christmas Eve, among the Christmas appetizers, but also for the New Year's Eve dinner, where there is never a shortage of the most delicious foods. But how best to bring them to the table?

We asked the Irish Oyster experts, who protect a prized and recognizable product, particularly tasty thanks to the rough waters of the Atlantic Ocean, combined with those of clean freshwater rivers and the minerals of a landscape
pristine. A product so important to the island that it deserves a dedicated festival, the Galway International Oyster and Seafood Festival which was cited by the Rough Guide as one of the 50 things to do before you die. And while we wait a little longer before getting a ticket to Ireland, we can best taste these fantastic oysters by preparing and serving them following the instructions below.

After the purchase

To enjoy fresh oysters without risk, you need to keep them in the refrigerator, in their shell, keeping them cold as much as possible to keep them fresh. The flavor will be better if they are consumed within 24 hours.

How to open them

First cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster in your hand, with the flat side facing up. At this point, holding the oyster firmly with the towel, insert the knife into the hinge of the oyster and lever upwards with a twist. Slide the blade along the bottom of the shell to sever the muscle inside. Use the knife to open the top, then cut the muscle under which the oyster attaches itself to the base of the lower shell.

How to serve them

Now that the oysters are open, you can throw away the top shell. Try to save the oyster juices in the lower shell and place the raw oysters on a bed of ice. Among the great classics to accompany them, we find a lemon juice or a splash of Tabasco, but this time we want to do things big. Here then are two perfect sauces to enhance the best characteristics of Irish oysters and fully appreciate their complexity.

The recipe for Salsa Mignonette

Ingredients: 2 peeled and finely chopped shallots, 60 ml of red wine vinegar, freshly ground black pepper

Method: Mix the shallot and wine vinegar and season with a little black pepper. Keep it cold until ready to serve it with oysters.

The Ponzu sauce recipe

Ingredients: 2 tablespoons of soy sauce, 1 teaspoon of lemon juice, 1 teaspoon of lime juice, 2 tablespoons of fish sauce
1¼ teaspoon of viewfinder, 1 teaspoon of rice wine vinegar, 1 shallot, finely sliced

Method: Pour all the ingredients into a small bowl, except the shallot. Whip together and taste. Garnish with the sliced ​​shallot.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page