This recipe created by Jeff Senior is the quintessential summer comfort food. This is a great appetizer or light meal and pairs perfectly with the Pinot Grigio Barone Fini Valdadige.
Oysters Casino with Melted Herb Butter and Pancetta
- 12 Oysters of choice (deep cup works the best)
- 1/2 Stalk of leeks, sliced & washed
- 2 oz Minced cherry peppers
- 1/4 Slab pancetta sliced into 1/4 inch batons, blanched in boiling water then shocked
- 2 oz Parsley, chopped
- 1/2 oz Chopped garlic/shallot mix
- 1/2 cup Panko bread crumbs
- 1 stick Whole butter
- Salt & Pepper to taste
- Pinch of red pepper flakes
- White wine for deglazing
Casino Butter Preparation
- Soften butter so it is easy to whip into a compound butter.
- In a hot sauté pan add half of the blanched pancetta and render until crispy.
- Add cherry peppers and garlic/shallot mix and sauté until translucent.
- Deglaze the pan with white wine and add a pinch of red pepper flakes.
- Reduce the wine and add half of the leeks and parsley. Sauté until tender and lay out on a sheet pan to cool.
- Season the butter to taste with your salt and pepper.
- In a mixer, combine butter and sautéed mixture until well incorporated.
- Add half the panko bread crumbs to the mix and mix with a paddle not a whip.
- Roll the compound butter into logs with plastic and chill.
- Take remainder of the leeks and sauté them on low heat with 2 oz butter and a touch of olive oil to wilt them or butter poach them and season.
- Flash fry the remainder of blanched pancetta until crispy.
- Shuck your oysters. Keep as much oyster juice inside the shell as possible.
- Top each oyster with a nice slice of the compound butter, then a pinch of buttered panko bread crumbs.
- Bake the oysters in a 350 degree oven for 4 minutes, rotate and finish cooking for another 3 minutes or until butter is fully melted and panko topping is golden brown.
- Garnish each oyster with a touch of melted leeks and crispy pancetta.
- Serve on a bed of dressed arugula, some type of slaw, or maybe a salt to prevent the oysters from rolling around on the plate.