Venetian-style renaissance oysters with mixed caviars, lemon juice, and olive oil from Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands (page 32) by Nino Zoccali

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Notes about this recipe

  • mjes on May 03, 2021

    This is the sort of recipe that puts those of us who live alone in a quandary - serve it untried to a group or fake trying it out first. Buying "faking" I mean one jar of caviar at a time which means one flavor combination at a time and no sense of what happens as one moves from one combination to another as the recipe envisions. Probably just as well as I'm never going to throw an authentic Renaissance banquet. So I've tried salmon and sturgeon caviar of medium quality. Yes, the presentation is beautiful. Yes, the flavors of oyster and caviar meld nicely. But truth be told, I have better uses for caviar and better uses for oysters if I'm not a Renaissance lord trying to make an impression. On the other hand, this is a recipe I will repeat for relatives and friends who love oysters ... just so they'll know how oysters and caviar complement each other.

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