Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia
This is a classic Italian dish. Posted for ZWT 7-Italy. I found this on alleasyrecipes.com.
- Ready In:
- 2 tablespoons butter
- 1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
- 1 teaspoon finely chopped garlic
- 2 tablespoons finely chopped fresh parsley, flat-leaf preferred
- 2 dozen fresh oysters, shucked
- 3 tablespoons freshly grated imported parmesan cheese
- 2 tablespoons butter, cut in tiny pieces
- Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
- In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
- Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
- Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
- Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.
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I really enjoyed these. This is the kind of dish that just cries out for a lightly dressed green salad and a glass of white wine. The oysters I used had been frozen, but had been gathered from a local beach, shucked, and frozen within about an hour or so; and then gently thawed, so there was no loss in quality. Since these were not commercially harvested, I had a mix of sizes- some were very tiny, others were huge. I cooked the whole batch for 12 minutes, and the tiny oysters were very done, the large ones just curling around the edges- so if you use large oysters, plan on a longer cooking time. I would add a bit more seasoning the next time; not salt, since oysters are naturally a bit salty, but some black pepper and possibly some herbs- basil, tarragon, dill... Overall, I really liked this dish, and would be very happy to have it again. Made for ZWT7- Emerald City ShakersReply