Bacon-wrapped sauteed daikon radish and raw oysters
The pancetta is already salty, so you only need a little salt and pepper.
Cut the daikon radish into 3cm round slices, peel the skin, and bevel the edges. Make a light cross cut in the center
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
Bake (2) in a 200°C oven until soft (about 1 hour)
Wash the oysters and pat them dry with kitchen paper. Season with a little salt and black pepper
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
Place the cocotte (2) on a plate, top with the grilled oysters, and garnish with green onions to complete
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- Japanese white radish
- About 10cm
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Ardoino
Extra Virgin Olive - Appropriate amount
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Ardoino
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- butter
- 15g (5gx3)
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- Basic Bouillon
- 3 tablespoons (1x3 tablespoons)
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- water
- 3 teaspoons (1x3 teaspoons)
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- salt
- Appropriate amount
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- Coarsely smelt black pepper
- Appropriate amount
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- raw oysters
- 3. Body
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- pancetta
- 6 sheets
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Ardoino
Extra Virgin Olive
- 1 tsp
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Ardoino
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- Chives for garnish, finely chopped.
- Appropriate amount
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