Tuscan Valley
Rebecca
Buy this Art Print at AllPosters.com
Framed   Mounted

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Oysters Florentine (Ostriche alla Fiorentina)

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea and
all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Duomo Florence
Ann Oram
Buy This Art Print At AllPosters.com

Florentine Oysters
(Ostriche alla Fiorentina)


Diary of a Tuscan Chef: Recipes and
Memories of Good Times and Great Food
by Cesare Casella and Eileen Daspin, 1998, Doubleday

(serves 4)

1 1/2 pounds spinach, well washed, tough stems removed
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Salt and fresh-ground black pepper, to taste
3 tablespoons freshly grated Parmigiano-Reggiano cheese
3 tablespoons dried bread crumbs
Pinch of grated nutmeg
16 oysters
2 tablespoons chopped fresh chives

Place the spinach, with the water still clinging to its leaves, in a pot large
enough to hold it. Cook it, covered, over medium heat, stirring occasionally, until the spinach just wilts, about 7 minutes. Drain the spinach in a colander, pressing out the excess water with the back of a spoon, then transfer it to a cutting board and chop it roughly.
Put the olive oil and garlic in a medium sauté pan and heat. When the garlic begins to color, after about 5 minutes, add the spinach and cook it briefly,
about 2 minutes, adding salt and pepper. Keep the spinach warm.
In a bowl, mix together the Parmigiano-Reggiano, bread crumbs, and
nutmeg. Set it aside.
Preheat your broiler. Shuck the oysters. Wash and dry half the shells and discard the rest. Spoon some of the spinach into each shell, then top it with
an oyster. Sprinkle each shell with some of the Parmigiano-Reggiano/bread crumb mixture and a little of the chopped chives. Place the oysters on a baking sheet and broil them until the crumbs are lightly browned, about 3 minutes. Serve.
 

Featured Archive Recipe: 
 Paul Prudhomme's Oysters Florentine (with pasta) 
 

Index - Seafood Recipe Archives
Recipe Archives Index