Recipe - Roasted Oysters Wrapped In Pancetta With Balsamic Vinegar Sa

1 Dozen Oysters very fresh
and from a reliable
fishmonger
12 Slices; Pancettavery thinly
cut or sliced up about 1/8th pound
1 cup Balsamic vinegar
1 Cinnamon sticks
4 Juniper berries
1 Bay leaves
8 Whole peppercorns
1 Unsalted butter; cut into 8
pieces, stickvery cold

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 heatif 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 610 minutes in a preheated 450F ovenuntil 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 recipeludigest by molony molony@scsn.net on Mar 04, 1998