Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

BAKED OYSTERS w/ Pancetta, Spinach & Cream

Did you know that Roman emperors used to prize oysters so highly for their aphrodisiac qualities that they would pay for their weight in gold?! If you happen to live in the San Francisco Bay Area, we recommend that you take a drive out to Tomales Bay and stop by the Hog Island Oyster Company for a couple dozen fresh ones... it's a gorgeous drive, and a fun culinary adventure. But no matter where you find the raw goods, these baked oysters are the ultimate indulgent treat - creamy and rich and utterly delightful.

Ingredients: Print Ingredients

• 1 dozen medium-sized raw oysters, shucked
• 1 Tblsp. butter
• 1 medium shallot, finely diced
• 1/2 cup small spinach leaves, chopped finely
• 3 oz. pancetta, cooked until crispy and diced finely
• 1/4 cup grated asiago cheese
• Freshly cracked pepper to taste
• 3 Tblsp. fine bread crumbs


In a heavy saucepan, melt the butter and stir in the shallots. Saute over medium heat until translucent, then reduce heat and add the spinach & pancetta. Stir in pepper. Remove from heat.

Heat oven to 350. Remove the top shell from the oysters and arrange in a baking dish. Bake in the oven for 10 minutes, until the oysters begin to turn color and puff up, then slide the dish out and spoon the spinach mixture over the top, dividing evenly between the oysters. Sprinkle with breadcrumbs & cheese. Place the dish back in the oven and cook for 10-12 minutes, or until the breadcrumbs are golden brown.

Serve alongside a glass of champagne or fruity white wine.

For a very simple alternative, pour a teaspoon of heavy cream over each oyster in the half shell. Sprinkle with chopped chives; bake beneath a broiler. Voila!

How To Serve:

Click here for a printable version of the recipe.

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