Ricetta

SPOON OYSTER, PISTACHIO AND CHERRY

FOR THE OYSTERS

In a small pan boil the cream with the water from the oysters, reduce, remove from heat and add the pistachio paste.

FOR THE PISTACHIO

Mix all the ingredients together, pour into Pavoni Italia GG033 Oyster moulds and bake in the oven at 120°C for about 20 minutes.

Keep warm.

FINISHING

Arrange the rye bread crumbs on the plates, then the oysters, the pistachio paste, the cherries, the nasturtium leaves, the samphire and finally the edible flowers.