Try this Roasted Oysters Wrapped in Pancetta with Balsamic Vinegar Sa recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 30.6mg||1 %|
|Potassium 175mg||5 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 24.3g|
|Protein 1g||1 %|
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Calories per serving: 131
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