Sides
Baked gratin king oysters
Caps turned upside down, filled with breadcrumbs, parsley, garlic and pecorino. High oven.
Time30 min
Servings4 people
DifficultyEasy
Ingredients
8 king oyster caps
80 g breadcrumbs
40 g grated pecorino
1 clove of garlic
Parsley, oil, salt
Method
1
Detach the caps from the stems and arrange them upside down on a baking-paper-lined tray.
2
Finely chop the stems with garlic and parsley and mix with the breadcrumbs and pecorino.
3
Season the mixture with oil until it turns sandy and moist, never wet.
4
Fill the caps, pressing lightly, and finish with a drizzle of oil.
5
Static oven at 200 °C for 18–20 minutes, last 2 minutes under the grill for the crust.
Tip
A teaspoon of lemon zest in the filling lightens the whole dish.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
