Edit ModuleShow Tags

From the Sea to Sautéed

Chef Vincent Catalanotto serves these local favorites with an Italian twist.

JEFFerY JOHNSTON PHOTOGRAPH

Sautéed Italian Oysters
 
4 ounces extra virgin olive oil
1 cup chopped green onions
2 Tablespoons chopped garlic
1 cup all-purpose flour
15-20 raw oysters

 
Heat extra virgin olive oil in a sauté pan. Lightly flour all the oysters and sauté until golden-brown on each side.  Add garlic, green onions, salt and pepper. Serve over angel hair pasta.

Vincent’s
7839 St. Charles Ave. • 866-9313 or
4411 Chastant St. • Metairie • 885-2984
www.vincentsitaliancuisine.com

You Might Also Like

Grill Talk

Quick and easy for hot days

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

For The Grill

4 light and easy recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Spring Color Has Sprung

Pantone's Spring 2017 color report

The Importance of Memories

A look back as the Saints fall to the Falcons

Wedding 911

New Orleans boutiques and event planners pull together to help brides after local bridal store suddenly shutters

This One Is for Tagliabue

Camp Bow Wow brings doggie day care to Mid-City

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags