Baked oysters Taranto-style

Baked oysters Taranto-style

Ostriche alla tarantina

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

The ancient Romans developed a passion for oysters because of their supposed aphrodisiac properties. They set up oyster farms around the Gulf of Taranto, because of the confluence of fresh water between the Adriatic and Ionian seas. Today this area is famous throughout Italy for the quantity and quality of the seafood produced here. This dish is ideal to serve on a hot summer’s day along with some taralli (the southern Italian equivalent of pretzels) and a cold beer. When baking the oysters, check them regularly to ensure they don‘t dry out.

Ingredients

Quantity Ingredient
200g dry breadcrumbs
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 tablespoons flat-leaf parsley, finely chopped
24 oysters, freshly shucked
2 lemons, cut into wedges

Method

  1. Preheat the oven to 160°C or a grill to high.
  2. Place the breadcrumbs, olive oil and chopped parsley in a bowl and mix well.
  3. Place the shucked oysters in a 40 x 25 cm rectangular baking dish and drizzle with a little oil. Sprinkle the breadcrumb mixture lightly over the top of each oyster, covering the whole oyster. Drizzle a little more olive oil over each oyster and bake for 12 minutes in the oven, until the breadcrumbs are crispy.
  4. If you are grilling the oysters, place them on a baking tray and grill on high for 5–8 minutes, checking that the oysters do not burn. They are ready when the topping is golden and crunchy.
  5. Sprinkle the oysters with freshly ground black pepper and serve immediately with the lemon wedges on the side.
Tags:
italy
italian
puglia
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