Tuscan oysters are cooked using ingredients, typical of Mediterranean cuisine. Grill them and sprinkle with toasted crispy Italian pancetta and pour aromatic vinegar minignette with tomatoes and basil, which harmoniously complements the taste of oyster juice. So that it the gourmet dish did not disappoint you, carefully select the most fresh sinks with tightly closed flaps. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 oysters soaked in water and well washed with a brush
- Pancetta slice 1.5 cm thick, cut into small pieces cubes
- 0.5 tbsp. red wine vinegar
- 2 tbsp. l small shallots
- 0.5 tsp coarse black pepper
- 8 basil leaves, finely chopped
- 2 tomatoes Cream, peeled and chopped cubes
- Parsley leaves for serving
- Special equipment: 2 tbsp. pecans soaked in water for at least 2 hours
Recipes with similar ingredients: pancetta, shallots, wine vinegar, plum tomatoes, basil
Recipe preparation:
- Put the pancetta in a cast-iron frying pan and fry on moderately high heat until the fat is melted and the bacon is crispy. Lay on a plate covered with paper towels.
- While cooking pancetta, mix wine vinegar, shallots, black pepper, basil, tomatoes and salt.
- Light a charcoal grill with a charcoal starter in briquettes. When the red hot coals begin to cover ash, sprinkle evenly with soaked wood chips.
- Take oyster, lay on a kitchen towel flat side up. Find a small hole between the sinks near the sharp end and open the oyster with a special knife. Try not to spill valuable oyster juice. Cut oyster meat from the upper shell and carefully cut it with a knife from the bottom so that she lay freely. Discard the top of the oyster, leaving lower deep shell, with oyster in its own juice.
- Clean the grill grate. Fry oysters in direct intense heat, until the juice begins to boil, and the edges of the oysters turn up, about 2 – 4 minutes.
- Spread evenly on the bottom of a large serving dish 1.5 tbsp. salt. Gently spread the finished oysters on top, pour into each minionette sauce, put a few pancetta cubes and sprinkle with a little parsley. Drizzle with olive oil.
