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

Southern Contemporary

Three to Try

The Refresher

A cocktail made with port

Crawfish 7 Ways

The Boil And More

James Clesi

Clesi’s Crawfish and Catering, New Orleans

A Fresh Take On Nostalgic Recipes

Add your comment:
Edit ModuleShow Tags

Latest Posts

Blossoming Confections

Wedding cakes with floral accents provide romance and whimsy

Purity Ring Shines

How to Become a Superhero to Your 3-Year-Old

and Appear Less Un-Cool to Your Older Children

Reading is FUNdamental

A list of New Orleans and Louisiana books for lazy, hot weather entertainment.

In Search of Wine Country

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags