Oyster gratin with spinach and roast potatoes

Ingredients

For 1 serving

• Oysters150 g
• Breadcrumbs15 g
• Parmigiano Reggiano8 g
• Parsley5 g
• Spinach150 g
• Potatoes200 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, shellfish,

In season: October – March

Method

1. Heat the oven to 210 °C (conventional). Wash the potatoes, cut them into wedges about 2 cm thick and pat them dry; toss with half the oil and a pinch of salt and spread them on a lined baking tray.
2. Roast the potatoes for 25 minutes, turning them halfway, until golden outside and tender inside.
3. Meanwhile open the oysters: protect your hand with a tea towel, push the tip of an oyster knife into the hinge, twist and cut through the muscle; discard the flat shell and leave the oyster with its liquor in the cupped shell.
4. Chop the parsley and mix it with the breadcrumbs, the grated Parmigiano Reggiano and black pepper; cover the oysters with the mixture and finish with a drizzle of oil.
5. For the last 5 minutes of the potatoes' cooking time raise the oven to 220 °C and bake the oysters on a small tray as well, until the topping is golden and crisp.
6. Meanwhile wash and drain the spinach and sauté it in a pan with the remaining oil over medium heat for 3–4 minutes, until wilted; salt it and serve everything with a squeeze of lemon juice.