I recently had the pleasure of interviewing Max Tucci in my latest Podcast about his latest book, new restaurant and the world famous restaurant that his family has owned- Delmonico’s
Here’s a classic recipe from Max Tucci’s book, “The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York.” This recipe is for the famous Oysters Rockefeller, a timeless dish that has been a staple at Delmonico’s.
Oysters Rockefeller
Ingredients:
- 12 fresh oysters, shucked
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1/2 cup finely chopped spinach
- 1/4 cup finely chopped watercress
- 1/4 cup finely chopped parsley
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions:
- Preheat your oven to 450°F (230°C).
- In a skillet, melt the butter over medium heat. Add the shallots and cook until softened, about 2 minutes.
- Stir in the spinach, watercress, and parsley. Cook until the greens are wilted, about 3 minutes.
- Add the Pernod and cook for another 2 minutes, allowing the alcohol to evaporate.
- Remove the skillet from the heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper to taste.
- Place the oysters on a baking sheet. Spoon the spinach mixture over each oyster.
- Bake in the preheated oven for 10-12 minutes, or until the topping is golden and the oysters are cooked through.
- Serve immediately with lemon wedges on the side.
This dish is perfect for a sophisticated appetizer or a special occasion. Enjoy the rich flavors and the touch of history that comes with every bite!
For more recipes get your copy of the Gourmand World Award winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
