Oysters with zabaglione and white truffle

Oysters with zabaglione and white truffle

Ostriche con zabaglione e tartufo bianco

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 alba truffle, about 55g
16 fresh oysters, just opened
20g butter
6 egg yolks
150ml dry white wine
1/2 lemon, juiced
truffle oil
salt
pepper

Method

  1. Clean the truffle very carefully and at the last moment slice it very thinly with a mandoline. Arrange the oysters so that the oyster is displayed in the deeper part of the shell and place 4 to a plate.
  2. Preferably in a zabaglione pan (a copper bowl) over a pan of boiling water, melt the butter, then add the egg yolks, wine, lemon juice, truffle oil and some salt and pepper, and start to whisk. (You could use a double saucepan instead.) Whisk continuously until the mixture becomes semi-stiff.
  3. Spoon this sauce over the oysters, then add a few thin slices of truffle.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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