Subject: Oysters in Parmesan (Ostriche alla Parmigiana)
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 14 2002 - 02:51:06 EDT
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FOOD FUNNY
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Here's another from frequent contributor Harriet St. Amant:
Checking the menu, a restaurant customer ordered a bowl of vegetable
soup. After a couple of spoonfuls, he saw a circle of wetness right
under the bowl on the tablecloth. He called the waitress over and
said, "It's all wet down here. The bowl must be cracked."
The waitress said, "You ordered vegetable soup, didn't you?"
"Yes."
"Maybe it has a leek in it!"
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TODAY'S RECIPE
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As any sage recipezine publishing magnate will tell you, when in doubt
for a weekly theme, do Italian. Here is the lineup for a week of
"Molto Italiano":
Monday's Starter
Oysters with Parmesan (Ostriche alla Parmigiana)
Tuesday's Soup or Salad
Rice and Celery Soup (Minestra di Sedano e Riso)
Wednesday's Side Dish
Fried Fennel (Finocchi Fritti)
Thursday's Entree
Pork Braised in Milk (Arrosto di Maiale al Latte)
Friday's Dessert
Rice Cake (Torta di Riso)
Antipasti are really more the province of restaurants than the home
kitchen, and when they are served at home they are usually simple and
easily prepared, like this recipe:
Oysters with Parmesan (Ostriche alla Parmigiana)
Rock salt
24-36 oysters, shucked and placed on the half shells
Freshly grated Parmesan cheese
Dry bread crumbs
Salt and freshly ground pepper to taste
Butter
Spread a thin layer of rock salt on a baking sheet and place the
oysters on it. Sprinkle each oyster with about 1/2 teaspoon (2 ml)
Parmesan, a tiny pinch of bread crumbs, salt, and pepper. Place a
small dot of butter on each and bake in a preheated 500F (260C) oven
for 5 minutes. Serve immediately. Serves 4 to 6.
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