After revealing all the secrets behind our tempura oyster recipe, today, with Chef Carmine Cotronese of Apron restaurant in Caserta, we present another flavorful creation featuring these aphrodisiac mollusks. Let’s see the ingredients you’ll need to prepare this dish.
Prep Time & Ingredients
Prep time: 20 minutes
Serves 3
You’ll need:
– 9 to 12 oysters
For the dressing:
- – 1 green jalapeño;
- – 200 ml soy sauce;
- – Juice of ½ pink grapefruit;
- – 50 ml rice vinegar.
Instructions
The first step is to prepare the dressing that will be drizzled over the oysters. In a bowl, combine the finely chopped jalapeño, freshly squeezed pink grapefruit juice, rice vinegar and soy sauce. Mix well.
Next, open the oysters: if you don’t know how to do it safely and easily, check the guide with all our secrets.
Once opened, place each oyster back in its shell like a precious little treasure chest, and spoon over a measured amount of the dressing. For jalapeño lovers, we recommend adding a thin slice as garnish: perfect for decoration too.
To elevate the experience even more, pair this dish with a fine glass of champagne.
About the Chef Behind the Recipe: Carmine Cotronese
Carmine Cotronese
Chef
Chef Carmine Cotronese, born in 1988, is the culinary mind behind this flavorful dish. Passionate about discovering new tastes and experimenting with innovative cooking techniques, he loves exploring bold flavor pairings while preserving the culinary traditions of his homeland. After years of experience in London and across Italy, he’s now fulfilling his lifelong dream: opening his own restaurant in the heart of Caserta, in the shadow of the Reggia. His mission? “With my partner and friend Giuseppe, I want to offer a refined, delicate cuisine, one that’s full of flavor, one that uses the latest techniques from the culinary world.”
