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Oysters Florentine
(Ostriche alla Fiorentina)



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The Duomo, Florence
The Duomo,...
Ann Oram
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La Belle Cuisine


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)

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