OYSTER PRIMAVERA – Brought to you by the Letter “R”

Yes, summer has ended and the month’s that contain the letter “r” herald in the eating of Oysters. I do love oysters but not of the raw persuasion. Just could never get past the thought if them, whether soaked in cocktail sauce or shucked fresh from the boat!

I do, however, love oysters as in ingredient and combined with my favorite pasta. I love the light and buttery Bechamel sauce treatment with an added kick of vegetables. I like to top mine with a sprinkle of lemon zest! It’s my perfect way to MANGE IN SEPTEMBE”R”.

Oysters Primavera

10-12 large shucked oysters
1 16oz. pkg of Campanelle pasta
1 stick of butter
1 quart milk
3 TBS. minced garlic
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 tsp. Italian seasoning
1/2 cup flour
1/2 cup white wine
4 oz. baby spinach leaves
1 diced tomato
Zest of 1 lemon
Shaved Parmesan cheese

Boil pasta until al dente (firm to the tooth), drain and set aside in colander placed over pan of hot water. Melt butter, add garlic and seasonings in saucepan. Add oysters and spinach leaves. Simmer over med-low heat until opaque and fully cooked and spinach has cooked down. Remove oysters and spinach. Set aside.

Slowly add and whisk flour into butter mixture forming a roux. Add milk. Cook and stir sauce until thickened and coats the spoon. Add more milk if sauce should thicken too much.

Place pasta in serving bowl. Blend oysters and spinach into sauce and fold gently. Pour sauce over top of pasta and toss. Top with the lemon zest (concentrating on hitting the oysters), chopped tomatoes and shaved Parmesan cheese.

Serve with warm Italian bread.

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About CATER$AVVY

Jerri George founder of Catering by George! in 1985, was literally blown west, from So. Florida, by Hurricane Wilma in 2005. Jerri brought over twenty years of culinary expertise and a passion for serving others to Denver area residents, their businesses, charitable and faith-based organizations starting VISION CATERING USA. In an effort to bring you the most trendy and tasteful combination of exceptional food, service and event orchestration that only 28 years of experience can bring to the table...their mission is your 'vision'. Following a near fatal bout with Bacterial Meningitis in 2009, Jerri turned to writing and is publishing her book CATER$AVVY "Secrets of the Trade Revealed" in late summer 2013. She and other caterers from all over the US share secrets of the industry and a how-to approach of opening and operating a catering business. A percentage of book sales will be donated to Meningitis research and awareness.
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