Oysters with Panchetta Migonette
prep time
10 minutescook time
15 minutesIngredients
- 4 ounces pancetta
- 1/4 cup champagne (or red wine) vinegar
- 1 tablespoon minced shallot
- 1/4 teaspoon freshly ground black pepper
- 12 large oysters, freshly shucked
Cooking Instructions
- In a heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes.
- Remove from the pan with a slotted spoon and reserve.
- Combine all other ingredients in a small bowl, add pancetta and drizzle over oysters.
- Serve with a chilled glass of bubly. Enjoy!
More Recipes Like This
Hatch Green Chile Sausage, Corn, and Tomato Gnocchi
Prep: 10 minutes Cook: 35 minutes
Get The Recipe