Ledson Winery & Vineyards

Oysters Rockefeller with Pancetta & Pastis
paired with our Sonoma Valley Legend

Ingredients
1 dozen oysters shucked & on the half shell
¼ cup minced pancetta
¼ cup pastis
½ cup heavy cream
1 cup julienne spinach
1 Tbsp. bread crumbs
1 tsp. grated parmesan
¼ cup shallots, chopped

Directions
Preheat oven to 400 degrees. In a large saute pan render the pancetta over medium heat. Once the pancetta is slightly golden brown, add the shallots and continue cooking until shallots are translucent. Deglaze the pan with the pastis, making sure to be very careful as the alcohol will flame as it burns off. It is best to add the pastis off of the heat and slowly place back on the heat. Once the alcohol has cooked off, add the heavy cream and reduce slightly. Add the spinach and cook until wilted. Remove from heat and let cool. Combine the bread crumbs and parmesan cheese in a small bowl. Top each oyster with a spoon full of the pancetta mixture and top with the bread crumb-cheese mixture. Place the oysters on a sheet pan covered with rock salt to keep them from falling over and spilling the oyster’s liquor or natural juice. Place in the oven until the topping is golden brown. Serve hot. Makes 12.