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Sanguinaccio and Oysters

Sanguinaccio and Oysters

Sanguinaccio and Oysters

Serves 2

12 fresh oysters

2 Boccalone sanguinaccio

1 cup rock salt

2 tablespoons olive oil

Cracked fresh black pepper

Dragoncello (tarragon)


Extra virgin olive oil

Wash oysters by putting them in a large mixing bowl with ice and water. Agitate to remove any dirt, silt, or broken shell bits. Remove the oysters and put aside on a dry towel in the refrigerator. Blanch the seaweed in boiling water with a pinch of baking soda, then shock in iced water this will help set a beautiful green color. Put rock salt in the freezer to use as a base for the dish. Take a dinner plate or platter and put a paper napkin on the bottom. Lay the slat out to create a bed for the oysters, and then top with the seaweed. 

Cut the sausages into six coins each, totaling twelve coins. Season with salt and pepper. Shuck the oysters and arrange them in the bed of rock salt and seaweed. In a hot sauté pan heat the olive oil. Add the coins of blood sausage, searing on both sides. Remove from the pan and place one coin on top of each shucked oyster. To finish the dish, drizzle each oyster with extra virgin olive oil, a pinch of fresh cracked pepper, and a few leaves of tarragon.


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