Oysters with broccoli rabe pesto

Oysters with broccoli rabe pesto

Ostriche con pesto di cime di rape

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

If spaghetti con vongole (spaghetti with clams) is Italian, then a pesto made from cime di rape is quintessentially Pugliese. Here we combine two Pugliese ingredients, one from the sea and one from the land. We created this dish and love the contrast of the bitterness of the cime di rape and the creaminess of the oysters. This appetising dish is a perfect starter with a glass of cold rosé, ideally from Gioia del Colle.

Ingredients

Quantity Ingredient
1 bunch cime di rape
25g parmesan, grated
1 small red chilli, finely chopped
1 lemon, juiced, plus extra for serving
1/2 bunch basil, leaves picked
80ml extra-virgin olive oil, plus extra for drizzling
24 oysters, freshly shucked

Method

  1. Wash the cime di rape well in cold water and drain.
  2. In a food processor place the cime di rape, parmesan, chilli, lemon juice, basil and salt and freshly ground black pepper to taste. Process roughly and then, with the machine running, slowly add the olive oil until the sauce is creamy and has formed a paste.
  3. Transfer the pesto to a bowl or jar, cover with a thin layer of olive oil and place in the refrigerator – just make sure the pesto is brought back to room temperature before serving.
  4. Place the shucked oysters on a platter and put a dollop of the pesto mixture on top of each. Drizzle over a little lemon juice or olive oil and serve.
Tags:
italy
italian
puglia
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