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Joe Simone
Executive Chef
of Tosca Restaurant, Hingham, Massachusetts

Roasted Oysters Wrapped in Pancetta with balsamic vinegar sauce

  • 1 dozen Oysters -very fresh and from a reliable fishmonger
  • 12 slices, Pancetta-very thinly sliced about 1/8th pound
  • 1 cups Balsamic vinegar
  • 1 each Cinnamon sticks
  • 4 each Juniper berries
  • 1 each Bay leaves
  • 8 each Whole peppercorns
  • 1 Unsalted butter, cut into 8 pieces
  • stick-very cold

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.

Aphrodisiacs Archives:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1

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