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Name: Roasted Oysters Wrapped in Pancetta with Balsamic Vinegar Sa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Unsalted butter; cut into 8; 1 Dozen Oysters -very fresh; 4 Juniper berries; 1 Cinnamon sticks; 1 Bay Leaves; 8 Whole peppercorns; 12 Slices; Pancetta-very thinly; 1 c Balsamic vinegar

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INGREDIENTS

1 Unsalted butter; cut into 8
1 Dozen Oysters -very fresh
4 Juniper berries
1 Cinnamon sticks
1 Bay Leaves
8 Whole peppercorns
12 Slices; Pancetta-very thinly
1 c Balsamic vinegar

Servings

INSTRUCTIONS

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 on Mar 04, 1998

NOTES

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Roasted Oysters Wrapped in Pancetta with Balsamic Vinegar Sa

1 Unsalted butter; cut into 8
1 Dozen Oysters -very fresh
4 Juniper berries
1 Cinnamon sticks
1 Bay Leaves
8 Whole peppercorns
12 Slices; Pancetta-very thinly
1 c Balsamic vinegar

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@scsn.net> on Mar 04, 1998

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 1 Servings

Calories: 131
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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