Oysters with the salty zabaglione
Instructions
Open the oysters, collect clams in a bowl, thoroughly wash the shells under running water.
Peel Zucchini, cut into slices, boil them for 5 minutes in salted water, drain and blend.
Over low heat add the proceeds in a pan with a knob of butter and a pinch of salt.
Finely chop the shallot.
Collect the yolks in a saucepan, add the shallot, mix them with a whip, diluted with sparkling wine.
Place the bowl in a Bain-Marie to moderate fire, stirring with the whisk, Cook the mixture for about 10 minutes or until it thickens like a cream, but be careful not to boil.
Withdrawn from the fire, add the softened butter to zabaglione tassels, a pinch of salt and pepper.
Cover the bottom of a baking dish with a layer of coarse salt, lay eight means oyster shells, stuff them with a little spoon of cream of Zucchini, a clam and lay over top with a spoonful of zabaglione.
Bake in preheated oven at 220 degrees for 4-5 minutes.
Retired and served.
Accompanying wines: Pinot Blanc Collio DOC Bolgheri DOC Bianco Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 16 oysters
- 200 g of zucchini
- 1 shallot
- 4 egg yolks
- 50 g of butter
- 10 cl of dry sparkling wine
- Coarse salt
- Climbs
- Pepper