Oysters are regarded as one of the most highly-prized shellfish that our seas have to offer.
They are mostly eaten uncooked, sometimes with a sprinkling of lemon juice and pepper, but not everyone likes the soft feel of raw flesh and strong taste of sea. Here, then, is an alternative recipe that will give everyone the chance to appreciate this shellfish, cooked and quickly browned under the grill; just the time it takes to get rid of the feeling that you are eating something raw and live, and to have delicious and tasty oysters, perfect for sophisticated starters or second courses.
Tagliatelle nests with Passito di Pantelleria wine are attractive and fragrant deep-fried pastries dusted with powdered sugar, very similar to traditional 'chiacchiere' pastries.
These nests, which are suitable for eating at Carnival time, are made with a dough mix of flour, eggs, sugar, butter and Passito di Pantelleria, a very aromatic and palatable Sicilian dessert wine. The dough is rolled out flat and cut into tagliatelle ribbons that are twirled into nests and deep fried in hot oil.