Crystal Bay Oyster (2 ways)

INGREDIENTS

Florentine, baked with Spinach and Cheese Sauce

Ingredients:
fresh oyster
béchamel sauce
sautéed spinach
bread crumbs mixed with capers and anchovies (seasoning)

Béchamel Recipe:
100 grams unsalted butter
4 tablespoons (1/4 cup) MAYA All Purpose Flour
2 cups chicken stock

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Fresh Oyster with Lemon Air

Ingredients:
2 pieces lemon yellow
2 pinches soy lecithin
fresh oyster
bread crumbs seasoned with anchovies & capers

PROCEDURE

Florentine, baked with Spinach and Cheese Sauce

Procedure:
In a pan put the butter, the flour add chicken stock and stir until it becomes sticky.

Procedure:
Open the oyster, top with sautéed spinach, béchamel, and the bread crumbs seasoning, then bake for around 5 minutes.

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Fresh Oyster with Lemon Air

Procedure:
Squeeze the lemon, add the soy lecithin, and then whisk until a foamy texture is formed.
Open the oyster and add the prepared lemon sauce on top of it. Put the bread crumbs seasoning and then bake.

NOTES

–  A Day in Tuscany with L’Opera’s Chef Luciano Paolo Nesi