Baked oysters with oil and parmesan
For 6 to 36 people
Coarse Sea salt or fine pebbles washed
36 oysters scrubbed and shelled then placed back in the deeper shell keeping as much of the liquid as possible in each shell
1 1/2 tablespoons of fine dry breadcrumbs
60g freshly grated parmesan cheese
Freshly ground pepper
4 tablespoons of olive oil
A squeeze of lemon & a drop of Tabasco for each oyster
How to make:
Preheat the oven to 250C Hot.
The oysters need to be in one layer so have a dish or dishes big enough.
Spread the salt or pebbles over the dish.
Arrange the oysters on the salt/pebbles this helps keep them upright and hot once cooked.
Top each oyster with a sprinkle of breadcrumbs and parmesan and a turn of the pepper mill.
Pop the oysters into the oven for 3 to 4 minutes and serve at once with a squeeze of lemon and the drop of fiery Tabasco.
We like to have this dish with drinks before Christmas lunch, its even better with some of the Baked oysters with parsley.
36 oysters will serve 6 as a antipasti or up to 36 as finger /party food.
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.
Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil.
You can order it here.