The oyster is really the "personification" of pleasure, even if it is a creature very "old". And 'in fact appeared on Earth about 100 million years ago and we have a fossil of about 10 million years, with a pearl in the making! The Greeks loved, and the amount consumed was such that he used the shells (empty, of course) in the voting public. The Romans, expeditious and organizers for calling, they invented a method (archaic as long as you want, but functional) per farm. Here we propose a recipe with oysters from the early twentieth century ...
In the period from the Renaissance to the Baroque, the oyster is the focus of many paintings, called "Still Life", to become the personification of one of the five senses: Taste. Yet did not have much flavor at all! The esteem in which it was (and is) the estate is perhaps given by its price (still little content!) And the invigorating quality (Reproductive) that are always assigned. It is not known if wrong, but that is it.
A separate chapter is one of the pearls: "Tears of Naiadi" (Sea nymphs), or generated by a lightning bolt hurled by Zeus (Aristotle) \u200b\u200bin a stormy night, and so forth. Consume, therefore, a mollusk of the genus not only was (and is) index of economic wealth, but also sacrifice a priori of a pearl future to enjoy it even physically in the arms of a loved one ...
This recipe dates back to the early 1900. Appeared on the menus of first-class restaurants and luxury liners: it was invariably accompanied by Champagne, but also an excellent and very dry white wine (Verdicchio type) can be served without disfigurement.
oysters à la Russe "
Ingredients for 4 people:
12 oysters
Prepare a sauce, emulsion:
3 tablespoons smooth vodka (not flavored)
1 tablespoon lemon juice 1 quart
teaspoon horseradish
chopped fine 1 pinch of brown sugar 1 pinch of salt
up big and ripe tomato, finely chopped 1 tablespoon chives
Preparation Prepare the oysters as they usually do: away from the bottom of the shell by cutting the connective membrane that fixes it. Place them on the ice just chopped, and sprinkle a teaspoon each plenty of sauce. Immediately before serving, tritatevi of fragrant white pepper.
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