Gratinated oysters with anchovies and Pantelleria capers

Name: Gratinated oysters with anchovies and Pantelleria capers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Garlic 1 clove; Parsley chopped 1 bunch; Salt to taste; Pepper ground to taste; Ostrich 5; Lemons the zest of 1/2; Capers Pantelleria in salt 10 gr; Anchovies in salt 4; Thyme 1 sprig; Marjoram 1 sprig; Broth vegetable 100 ml; Olive oil to taste; Bread stale crumbs 130 gr; Grana Padano PDO cheese (to grate) 0.7 oz

219

Calories per serving

Energy Kcal 219
Carbohydrates g 25.2
of which sugars g 2.5
Protein g 10.3
Fats g 8.5
of which saturated fat g 2.04
Fiber g 3.2
Cholesterol mg 67
Sodium mg 1237

Difficulty: Average
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Bright platters of gratinated oysters with anchovies and Pantelleria capers always look enticing on the table—the golden, bubbly topping and pretty shell presentation make these stand out for anyone who loves seafood with an international twist. What really grabs attention is the fantastic combo of rich briny oysters, soft buttery textures, and the tangy bite from Pantelleria capers mixed with a punch of anchovy. Seasoned home cooks notice something special—there’s a great balance of moist inside and crispy topping, which gives a nice variety in each bite. These oysters show up often at family tables, where everyone can dig into something a bit out of the ordinary. Great for birthday dinners, neighborhood potlucks, or pretty much any family gathering…they always get curious looks and happy comments. You’ll often hear, "so DELICIOUS!" the moment someone tries the first mouthful. Even regular weeknight dinners feel a little fancier when American recipes feature something like these, since the flavors stick with you in all the best ways.

Busy families searching for quick meals will spot the appeal fast—these easy recipes save time but still deliver a dish with tons of taste and spark. The best part (in my house anyway) is how these oysters fit into both casual weeknights and special celebrations, especially when you want classic regional dishes with a unique spin. Serve them as a tempting starter with bright lemon or right next to salads and crusty bread—they hold up well on a party tray or even as a main for seafood lovers. There’s just something about the way the rich, buttery oysters and salty capers blend, so you get a truly good bite every time. Visually, these look fancy, but even kids and simple eaters wind up asking for an extra helping. Works great sprinkled with parsley…or enjoy them just plain for the real flavors to shine. That’s the magic of reliable American recipes that work at family tables—fun to share, easy to enjoy, and absolutely FULL of flavor! If you want seafood that’s satisfying, versatile, and loved by all ages, gratinated oysters with anchovies and Pantelleria capers deliver every time.

How to prepare Gratinated oysters with anchovies and Pantelleria capers

To prepare the gratinated oysters with anchovies and Pantelleria capers, start by opening the oysters. This is a very delicate operation, equip yourself with a special knife with a thin tip, handle protection to protect your fingers, and a firm grip. Hold the oyster firmly with one hand and with the other, hold the knife and find the opening 1 (you can request in the fish market to have the oysters pre-opened for easier opening). Insert the blade and cut the muscle located in the central part, open the shell in half 2, being careful not to spill the oyster water, which you can collect in a bowl and set aside for preparation. Discard one half of the shell and keep the one with the mollusk 3.

Now, prepare the breadcrumb mixture: finely chop thyme, parsley, and marjoram (4-5) and set aside the chopped herbs. Place the bread crumb in a mixer 6,

the vegetable broth 7, the oyster water 8, the chopped herbs 9, garlic

and the grated Grana Padano DOP 10. Turn on the mixer and blend until you get a fine breadcrumb mixture 11. Transfer the breadcrumb mixture to a bowl, separately drain the anchovies and cut them into small pieces 12

and the Pantelleria capers 13 and incorporate both the anchovy pieces 14 and the caper pieces 15 into the breadcrumb mixture.

Flavor with lemon zest 16 and mix with a wooden spoon to combine the ingredients 17. Line a baking tray with parchment paper and to stabilize the shells, which could otherwise tip over, place an aluminum foil ring under each shell 18, in this way the oysters will remain upright during cooking.

At this point, cover the oysters with the breadcrumb mixture 19, when you've stuffed all the oysters 20 drizzle them with a little oil and then gratinate in a preheated static oven at 482°F for 10-15 minutes or in a convection oven at 428°F for 10 minutes. If desired, the last two minutes can be cooked under the grill until the breadcrumb topping is well golden. Your gratinated oysters with anchovies and Pantelleria capers are ready; take them out of the oven and serve immediately 21.

Storage

It is recommended to consume the oysters immediately; if leftovers remain, store them in an airtight container in the refrigerator for a maximum of one day. Freezing is not recommended.

Advice

If you are not particularly skilled during the oyster opening operation, use a kitchen towel (or, if you have one, the special steel glove) to hold the shell of the mollusk: this will prevent you from injuring your hands.

For the translation of some texts, artificial intelligence tools may have been used.