Roasted Oysters with Parmigiano-Reggiano Rind Zabaglione Recipe | James Beard Foundation
“As a chef, I have some core beliefs: Use the best ingredients possible. Create dishes that reflect the seasons. Support local producers and growers.
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Cooking tools:
- Oven
- Grill
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Saucepan
- Nonreactive bowl
- Oyster knife
- Grater
- Serving platter
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Tongs
Ingredients
- 18 oysters, scrubbed well
- 1/4 cup heavy cream
- 2 egg yolks
- 3 tablespoons dry white wine, such as Sauvignon Blanc or Chenin Blanc
- 1/2 cup finely grated Parmigiano-Reggiano rind, grated
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh chives
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