Ostriche Fiorentina Gratinate Con Polpa Di Granchio Recipe
Broiled 'Mystic' Oysters CT, topped with Jumbo Lump Crab meat, spinach, Sambuca flavored Mornay sauce with sweet Provolone, Parmigiano and Italian Pancetta (Bacon)
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Ingredients
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Oysters and Toppings
Method
Cooking Instructions
- 1
Prepare the Oysters
Preheat your broiler. Clean the oysters under cold running water and shuck them carefully, keeping the bottom shell intact. Place the shucked oysters on a baking sheet.
- 2
Cook the Spinach
In a pan, melt a small amount of butter over medium heat. Add the fresh spinach and sauté until wilted. Season with salt and pepper, then remove from heat and set aside.
- 3
Make the Mornay Sauce
In a saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk and bring to a simmer. Cook until thickened, about 3-5 minutes. Stir in the Sambuca, sweet provolone, and Parmigiano cheese until melted and smooth. Season with salt and black pepper.
- 4
- 5
Broil the Oysters
Crisp the Italian pancetta in a pan until crispy. Scatter the crispy pancetta on top of the oysters and drizzle with remaining Mornay sauce. Place under the broiler for 3-5 minutes, or until the top is golden and bubbling.
- 6
Serve
Remove from the oven and let cool slightly before serving. Enjoy your OSTRICHE FIORENTINA GRATINATE CON POLPA DI GRANCHIO!
