4 ounces pancetta, cut into fine julienne
4 medium leeks, cut in very fine julienne
3 tablespoons sweet butter
salt and pepper, as needed
30 shucked oysters, in the half shell
rock salt, washed (enough to line serving plates and baking tray for oysters)
1/2 cup dry bread crumbs
2 tablespoons parsley, freshly chopped
1/2 cup parmesan cheese, freshly grated
Render the pancetta in a sauté pan until crisp. Add the leeks and butter, turn down the heat, and simmer the leeks until completely tender. Season to taste with salt and pepper. Arrange the oysters in their shell (your favorite seafood vendor will sell them shucked for a small fee) on a cooking tray, lined with rock salt to support them. Spoon the pancetta and leek mixture evenly over the oysters; then mix together bread crumbs, parsley and cheese, and sprinkle this over as well. Bake oysters in a 450-degree oven for 6 to 8 minutes. The bread crumbs will lightly brown and the oysters will plump up. Be careful moving the oysters to the plates— the shells stay very hot. Serves 6.
