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

What Mom Made

Recipes worth saving

Recreate a Classic

Executive Chef Michelle McRaney shares Mr. B’s Bistro’s New Orleans Barbequed Shrimp

Garden to Table

A Hurricane of a Different Type

Rum with a tropical swirl

Favorite Forces

Recipes From Café Reconcile and SoBou

Add your comment:

Latest Posts

The Rules of Serenity

Tips and etiquette for visiting the spa

Vodka Meltdown

Sick as a Dog

What to do when you get caught under the weather.

T-P: The Mobile Move

Renaissance Neighborhood Development Corp

Helping to bring New Orleanians home.