A short marinade in Traditional Balsamic Vinegar of Modena DOP transforms fresh oysters into something altogether different: tossed with Parmigiano Reggiano shavings, rocket, and finely sliced cucumber, celery, and shallot, then finished with Nikkitas extra virgin olive oil. Five minutes of work, thirty of patience.
Ingredients
- 18 oysters
- 40g Dall’Aglio Parmigiano Reggiano DOP (24 months), shaved into flakes
- 1 cucumber
- 1 stick celery
- A handful of rocket
- 1 shallot
- 2 tbsp La Cà dal Nôn Aceto Balsamico Tradizionale di Modena DOP (12 years)
- 3 tbsp Nikkitas Extra Virgin Olive Oil
- A pinch of salt
Method
- Wash the oysters thoroughly. Open them carefully with a special oyster tool or oyster knife, then transfer the oyster meat to a bowl.
- Clean the celery and shallot, then chop both finely.
- Slice the cucumber into thin rounds.
- Add the celery, shallot, and cucumber to the bowl with the oysters. Season with a pinch of salt and 2 tablespoons of traditional balsamic vinegar.
- Mix gently, cover, and leave to marinate for 30 minutes.
- Wash and dry the rocket, then add it to the oysters along with the marinade.
- Add the Parmigiano Reggiano flakes.
- Drizzle with 3 tablespoons of extra virgin olive oil and serve immediately.
Notes
The balsamic does most of the work: its acidity tempers the oysters' brine while the Parmigiano shavings add depth. We use the 12-year affinato here rather than the 25-year extra-aged, since two tablespoons goes a long way; the older bottles are kept for a few drops at a time.
