Time: 20 min.
Complexity: easily
Servings: 4

Tuscan-style oysters are prepared using ingredients typical of Mediterranean cuisine. Grill them and top them with crispy fried Italian pancetta, then drizzle them with a fragrant mignonette sauce with tomatoes and basil, which perfectly complements the flavor of the oyster juice. To ensure this exquisite dish doesn't disappoint, carefully select the freshest shells with tightly sealed shells.

Ingredients:

• 24 oysters, soaked in water and washed well with a brush
• A 1.5 cm thick slice of pancetta, cut into small cubes
• 0.5 cup red wine vinegar
• 2 tablespoons shallots, finely diced
• 0.5 tsp coarsely ground black pepper
• 8 basil leaves, finely chopped
• 2 plum tomatoes, seeded and finely diced
• Parsley leaves, for serving
• Special equipment: 2 cups pecan chips, soaked in water for at least 2 hours

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pancetta, shallots, wine vinegar, plum tomatoes, basil

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Preparation:

Step 1
• Place the pancetta in a cast-iron skillet and cook over medium-high heat until the fat has rendered and the bacon is crispy. Transfer to a plate lined with paper towels.
Step 2
• While the pancetta is cooking, combine the wine vinegar, shallots, black pepper, basil, tomatoes and salt.
Step 3
• Light a charcoal grill using a chimney starter filled with briquettes. When the red-hot coals begin to ash, sprinkle them evenly with soaked wood chips.
Step 4
• Take an oyster and place it flat side up on a kitchen towel. Find the small opening between the shells near the sharp end and use an oyster knife to open the oyster. Be careful not to spill the valuable oyster juice. Cut the oyster meat off the top shell and carefully trim the bottom with a knife so it lies freely. Discard the top shell, leaving the deep bottom shell containing the oyster in its own juice.
Step 5
• Clean the grill grates. Grill the oysters over direct high heat until the juices begin to bubble and the edges of the oysters begin to curl, about 2 to 4 minutes.
Step 6
• Spread 1.5 cups of salt evenly over the bottom of a large serving dish. Carefully arrange the cooked oysters on top, pour mignonette sauce over each, top with a few cubes of pancetta, and sprinkle with a little parsley. Drizzle with olive oil.

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