24 Sep Oysters with pancetta and pine nuts
Posted at 12:35h in Appetizers & Tapas
I feel like this ingredient will divide the country in half. You love oysters or you don’t. There is no middle way. I’m not a big fan myself, I wished I loved them, but the simple fact is that I don’t. But I do love working with them. When we shot the oyster story in SPM fall issue, we got a large box of oysters from Nonsuch Oysters in Maine. Colin loves them and he tasted himself through the whole day. Enjoy!
2 tablespoons pine nuts, toasted
1/2 cup breadcrumbs
1 once finely chopped pancetta
2 tablespoons finely chopped parsley
12-16 oysters, on the half shell
- Combine nuts and breadcrumbs.
- Heat a pan and add pancetta.
- Fry until golden.
- Add pine nuts/ bread and parsley.
- Mix well.
- Season with pepper.
- Place on top of oysters.
- Bake at 450F until golden.
- Serve with lemon wedges.
Photography by Colin Cooke