Delta Oysters au gratin with cava
Ingredients (4 persons):
16 oysters from the Delta
150g cured ham
2 medium-sized onions
1 glass of cava
2 spoons of vinegar or lemon juice
Breadcrumbs
Olive oil
Salt.
Directions:
Clean the oysters and open them, separate them from their shells and put aside.
Cut the ham into thin strips and put aside.
Chop the onion finely and fry until golden, put aside. Lay the oyster shells in the bottom of an oven dish. Put a spoonful of fried onion into each shell. On top of this place the oyster, a little cava, a few drops of vinegar or lemon juice, salt, a little cured ham, another spoonful of onion, then sprinkle with breadcrumbs and a few drops of oil on top.
Place the oven dish in a previously heated oven and grill, then serve.
Recipe from l'Ampolla Tourist Office
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