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Ostriche Gratinate con Spinaci e Speck
(Oysters ”au gratin” with Spinach and Speck)
Yields 12


12 pcs. oysters, washed
12 half slices of speck (smoked prosciutto)
12 Tbsp. cooked spinach
2 Tbsp. shallots, chopped
2 Tbsp. EVOO
1 whole egg
1 Tbsp. butter
2 oz. white wine
1 Tbsp. flour
¼ cup or 62.5 ml. 35% cream
2 Tbsp. grated cheese

Method: Preheat oven at 375°F

1. In a small pot over medium high heat, place oysters, wine and ¼ cup of water. Bring to a boil, cover and cover and cook the oysters until they open. Filter the juices with a paper towel. Remove the oysters and separate the meat from shell, reserving the bottom shell. Discard the flat pieces.

2. In a frying pan, over medium high heat, add the EVOO and shallots. Cook until they become translucent, about 3 to 4 minutes. Add the spinach and cook for an additional 5 minutes. Adjust to taste with salt and pepper and set aside.

3. In a saucepan, over medium heat, add the butter. When melted add the flour and mix to create a roux. Add the oyster juice and mix until a thick cream forms, then add the 35% cream and remove from heat, place in a bowl and let cool. Add egg mix and adjust to personal taste with salt and pepper.

Method for Oysters:

4. Wrap each oyster with speck. Place a teaspoon of spinach on every oyster shell and place wrapped oyster on top. If you have extra spinach, divide amongst the oysters. Top with cream, sprinkle with grated cheese and place in oven, “au gratin” and serve hot.

Chef; Gianni Ceschia EVOO = Extra Virgin Olive Oil
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.