Ostriche al Forno con Parmigiano (Baked Oysters with Parmesan) is a sophisticated dish that combines the briny taste of oysters with a rich, cheesy topping. Baking oysters with Parmesan adds a deliciously crispy, savory crust that complements the tender oyster meat. Here’s a straightforward recipe to prepare them:
Ingredients:
- 12 fresh oysters, shucked (reserve the oyster shells)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh breadcrumbs (or panko for extra crunch)
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions:
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Preheat the Oven:
- Preheat your oven to 200°C (400°F).
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Prepare the Topping:
- In a medium bowl, combine the grated Parmesan cheese, fresh breadcrumbs, melted butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix until well combined. The mixture should be crumbly but hold together when pressed.
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Prepare the Oysters:
- If not already done, shuck the oysters, being careful to keep the meat in the shells. If the oysters are not firmly seated in their shells, you can gently make a small cut at the base to loosen them. Arrange the shucked oysters back into their shells, placing them on a baking sheet.
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Top the Oysters:
- Spoon the Parmesan mixture evenly over each oyster, pressing it down slightly to ensure it sticks.
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Bake the Oysters:
- Bake in the preheated oven for 8-10 minutes, or until the topping is golden brown and crispy. The oysters should be cooked through but still tender.
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Serve:
- Remove the oysters from the oven and let them cool for a minute or two. Serve hot with lemon wedges on the side.
Ostriche al Forno con Parmigiano are a fantastic appetizer or special treat that pairs beautifully with a glass of chilled white wine, like Champagne, Sauvignon Blanc, or a crisp Chablis. Enjoy the combination of the rich, cheesy topping and the fresh, briny oyster meat!
