Bacon-wrapped sauteed daikon radish and raw oysters
Make sure to cook the oysters thoroughly so that they are cooked through. Don't forget to cook the sides too.
Pancetta is naturally salty, so you only need to add a little salt and pepper.
Pancetta is naturally salty, so you only need to add a little salt and pepper.
How to make it
1
Cut the daikon radish into 3cm round slices, peel the skin, and bevel the edges. Make a light cross cut in the center
2
Coat three small cocottes evenly with olive oil, then top with the daikon radish and butter, add the bouillon and water, and season lightly with salt and black pepper
3
Bake (2) in a 200°C oven until soft (about 1 hour)
4
Wash the oysters and pat them dry with kitchen paper. Season with a little salt and black pepper
5
Wrap the oysters in two slices of pancetta. Place the oysters with the end of the wrapping facing down in a frying pan with heated olive oil and cook over medium-high heat until golden brown on both sides
6
Place the cocotte (2) on a plate, top with the grilled oysters, and garnish with green onions to complete
3 ingredients
-
- Japanese white radish
- About 10cm
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- butter
- 15g (5gx3)
-
- Basic Bouillon
- 3 tablespoons (1x3 tablespoons)
-
- water
- 3 teaspoons (1x3 teaspoons)
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
- raw oysters
- 3. Body
-
- pancetta
- 6 sheets
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tsp
-
Olive Oil
-
- Small cut for assatsuki
- Appropriate amount
[PR]
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