We continue our journey together through the most distinctive flavors, tastes and nuances of innovative recipes designed to create truly unique experiences. Today, the spotlight is on one of the most sensual, beloved and captivating seafood delicacies: oysters.
Today we’ll focus on “grilled oysters,” a dish by chef Carmine Cotronese, featured on the menu of the Apron restaurant in Caserta, created in collaboration with our company, Ittica Buonocore. Let’s uncover the secrets of this recipe and dive into every single detail. Where do we begin? Easy: with the ingredients we’ll need for this flavorful journey!
Ingredients
Get your pen and paper ready: here are the ingredients you’ll need for this dish!
- Special Sentinelles oysters;
- Shallot;
- Raspberry vinegar;
- Fresh coriander.
Instructions
The first step is to open the oysters. If you need tips and guidance on how to do this properly, check out our in-depth tutorial. Once opened, detach the oyster from the muscle and flip it over in the shell, keeping it inside.
Place the oysters on the grill, with their shell, for about 5-6 minutes. When they’re ready, transfer them to a serving plate and top with finely chopped shallot.
The two final steps:
- – Lightly spray the oysters with raspberry vinegar;
- – Garnish with fresh coriander leaves.
Now the dish is ready to serve.
A few insights from chef Carmine Cotronese
After sharing the steps to prepare this dish, it’s time to dive a little deeper. We asked chef Carmine Cotronese from Apron to reveal some behind-the-scenes insights.
“This recipe was born from the wish to bring something new and original to a seafood ingredient (the oyster) that is almost always eaten raw. That’s why I chose grilling, which is an indirect cooking method: the oyster stays inside its shell, and it’s the shell that transfers the heat to the muscle”.
When asked how the pairing with raspberry vinegar came about, he explained: “with raspberry vinegar we wanted to cut through the rich, bold flavor of the oyster; as for the coriander, instead, we wanted to add a citrusy, herbal note”.
And, of course, for a fully immersive tasting experience, the dish is best paired with a dry, citrusy drink, like a gin and tonic, or a mineral white wine.
If you have any other questions, feel free to contact us: we’ll be happy to answer anything you need!
