Baked Oysters Italian Style With Ciabatta Crouton Recipes

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BAKED OYSTERS



Baked Oysters image

Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

3 cups coarse salt, or gros sel de mer
6 fresh oysters, top shells discarded
2 tablespoons fine breadcrumbs
1/2 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, melted
Freshly ground pepper
2 slices bacon, cooked and diced
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
  • In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
  • Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

ITALIAN BAKED OYSTERS



Italian Baked Oysters image

I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

24 extra-small oysters, shucked, or
2 (10 ounce) jars shucked oysters
1/4 cup extra virgin olive oil
2 tablespoons butter
1/2 cup breadcrumbs
2 tablespoons minced green onions
2 tablespoons minced fiat-leaf parsley (italian)
1 tablespoon minced tarragon
1 tablespoon minced garlic
1 pinch cayenne
salt & freshly ground black pepper

Steps:

  • PREHEAT THE OVEN to 450°F.
  • DIVIDE THE OYSTERS among individual gratin dishes.
  • Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
  • In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
  • Pour the olive oil/butter mixture over the crumbs and stir to mix well.
  • SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
  • Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.

Nutrition Facts : Calories 590, Fat 30.3, SaturatedFat 8, Cholesterol 236.1, Sodium 610.8, Carbohydrate 33.3, Fiber 0.9, Sugar 1, Protein 44.1

BAKED OYSTERS ITALIAN-STYLE WITH CIABATTA CROUTON



Baked Oysters Italian-Style with Ciabatta Crouton image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup whole garlic cloves
1/2 cup olive oil
1/2 cup white wine
1 cup soft-cooked white beans
2 teaspoons Sherry vinegar
1/2 teaspoon lemon juice
1/4 pound finely diced pancetta, cooked until crispy, then drained, fat reserved
Red pepper flakes
8 (1/4-inch) slices ciabatta or other Italian-style bread
1 pint shucked oysters (approximately 24)
1 tablespoon butter
1 to 1 1/2 cups bread crumbs
3 tablespoons chopped Italian parsley
1/4 cup good quality olive oil
1 tablespoon chopped garlic
2 tablespoons chopped mixed herbs, such as rosemary, thyme, and sage
1/4 cup grated Grana Padano or Parmigiano Reggiano
Salt and pepper

Steps:

  • For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly.
  • For the oysters: Preheat oven to 400 degrees F.
  • Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately.
  • To serve: Mound a serving of oysters attractively on each plate and flank with two croutons.

FIG-STUFFED COOKIES: CUCCIDATI ITALIAN



Fig-Stuffed Cookies: Cuccidati Italian image

My husband's grandmother used to make these during the holidays. Now every year at Christmas, as a family, we take on some big project in the kitchen. One time it was to make a timpano (like from the movie Big Night) and last year it was to re-create the stunning sculpted fig-stuffed cookies of their childhood called cuccidati (Goo-ji-data). His sister Fran and I taught ourselves how to make them from a photo we had. We didn't have the original recipe - only memories - so thank God for the Internet! We found some recipes and compiled our own from what we read. They are beautiful to look at when they're done, shaped and carved with a small knife to look like birds, fish and baskets of flowers. And the icing gives them the look of porcelain. They really are almost too pretty to eat. But you can make a simple version by just rolling out a piece of dough and filling it with the fig filling, then rolling it up and cutting it into 1-inch sections.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 5 dozen cookies

Number Of Ingredients 25

8 ounces dried figs, chopped
6 tablespoons brandy
1 (8-ounce) jar honey
2 ounces raisins
2 ounces dates
2 ounces dried cherries
2 ounces citron or candied pineapple
1 cup walnut pieces, toasted
1 cup whole, blanched almonds, toasted
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 pinches ground clove
Rind of 1 lemon (remove any white pith)
Rind of 1 orange (remove any white pith)
2 1/2 cups all-purpose flour
1/3 cup sugar
3/4 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 eggs (1 whisked with 1 teaspoon water, to make an egg wash)
1/4 cup milk
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Colored sprinkles, or small dots

Steps:

  • Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
  • In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
  • Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
  • On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
  • To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.
  • Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies
  • Preheat the oven to 350 degrees F.
  • Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
  • Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
  • Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.

HERBED CIABATTA CROUTONS



Herbed Ciabatta Croutons image

Homemade croutons add a special touch to soups and salads. Loaded with fresh rosemary, thyme and sage flavor, these crunchy, flavorful toppers won't disappoint. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 30m

Yield 10 cups.

Number Of Ingredients 9

4 garlic cloves, minced
1/3 cup olive oil
4 teaspoons minced fresh sage
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 loaf ciabatta bread (14 ounces), cut into 3/4-inch cubes
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small skillet, saute garlic in oil for 1 minute. Stir in the sage, thyme and rosemary. Place bread cubes in a large bowl; drizzle with oil mixture. Add the cheese, salt and pepper and toss to coat., Transfer to two ungreased 15x10x1-in. baking pans. Bake at 325° for 12-16 minutes or lightly browned, stirring once. Cool. Store in an airtight container.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

What's the best way to make baked oysters?
In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces. Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.
How long do you bake a ciabatta in the oven?
Lower the oven temperature to 425°F. Bake the ciabatta until it's golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the oven's middle rack (remove the stone if you’ve used one), crack the door open about 2", and allow ciabatta to cool completely in the turned-off oven.
What's the best way to make a ciabatta?
Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. To make the dough: Add the water to the biga, mixing to incorporate the two.

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