Joe Simone
Executive Chef
of Tosca Restaurant, Hingham, Massachusetts
1 dozen Oysters -very fresh and from a reliable fishmonger
12 slices, Pancetta-very thinly sliced about 1/8th pound
1 cups Balsamic vinegar
1 each Cinnamon sticks
4 each Juniper berries
1 each Bay leaves
8 each Whole peppercorns
1 Unsalted butter, cut into 8 pieces
stick-very cold
Carefully open the oysters, reserving the liquor. Wrap each oyster with pancetta and place in a cleaned oyster shell.
Place reserved oyster liquor, vinegar, cinnamon, juniper, bay leaves, peppercorns in a saucepan and simmer 15 minutes or until the vinegar has reduced by two thirds.
Using a whisk, add the butter one piece at a time and whisk until all the butter is incorporated before adding more butter. If the sauce seems about to boil remove it from the heat-if the sauce boils it will break.
Keep adding butter one piece at a time until the sauce is thick and tasty- you may not need one or two pieces.
Roast the oysters for 6-10 minutes in a preheated 450F oven-until the pancetta is almost crispy.
Remove the oysters from the oven, allow to cool for 2 minutes, arrange on a serving platter and drizzle the balsamic vinegar sauce over the oysters.