Like waves crashing on a reef, this combination of flavours – the ferrous tang of the oysters, the delicate flavour of the spinach leaves and the sharp taste of the tomato – explodes in the mouth and delights the palate.
Ingredients
(serves four people)
24 oysters; 24 spinach leaves;
tbsp chopped parsley; juice of 2 lemons;
4 large, firm, ripe tomatoes; 100g butter;
60g breadcrumbs; freshly ground salt and pepper
Preparation
Parboil and peel the tomatoes, cut them in two to remove the seeds, then chop. Sprinkle with pepper, cover and keep to one side.
Open and drain the raw oysters, then wash 24 of the most attractive shells and put them to one side.
Melt 40 gr. of butter in a large non-stick frying pan, add the spinach leaves and cook, taking care not to tear them.
Place the leaves one at a time on the work surface, sprinkle with a little salt and place an oyster in the centre. Add plenty of pepper, fold the leaves into ‘parcels’ and place them in the oyster shells.
Spoon the chopped tomatoes on top with a pinch of salt, sprinkle with the breadcrumbs, add a small knob of butter and sprinkle with parsley. Soak with lemon juice and cook in an oven pre-heated to 260°C for 3 minutes.
Remove from the oven and serve immediately.
Buon Appetito!
