| | Chilli and pancetta oysters
Chilli and pancetta oysters
Chilli and pancetta oysters 4.3-5 9
  • Calories: 100 kj
  • Fat: 1g
  • Carbohydrates: 10g

How to Make:

  1. Combine the passata, water, vinegar and pesto in a jug.
  2. Cook the pancetta in a large non-stick frying pan over high heat, stirring often, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Stir the pancetta into the passata mixture.
  3. Preheat grill on high. Arrange half the oysters on a large tray. Divide half the pancetta mixture among the oysters. Cook under the grill, about 6cm from the heat source, for 3-5 minutes or until the pancetta is crisp. Repeat with the remaining oysters and pancetta mixture. Sprinkle with the parsley.
Time for preparing:
10 min.


  • 80ml (1/3 cup) passata
  • 2 tablespoons water
  • 1 tablespoon Mazzetti Four-Leaf Vintage Balsamic Vinegar
  • 1 teaspoon Sacla Chilli Pesto
  • 200g pancetta, cut into long thin strips
  • 30 Pacific oysters, in the half shell
  • 1/4 cup chopped fresh continental parsley