A secret ingredient to enhance the flavor of seafood: Gianfranco Pascucci uses crusco bell pepper oil as a condiment for his oysters with Jerusalem artichoke cream.

Ingredients for 4 people

4 oysters
300 g Jerusalem artichokes
A few sprigs of thyme
50 of cream
1 l milk
50 g butter
100 g crusco bell pepper
200 g extra-virgin olive oil
Licorice powder to taste

For the crusco bell pepper oil

Cut the peppers in half and remove the inner seeds. Place them in a saucepan with the oil, heat to 70°C. Once the mixture is warm, whisk for 5 minutes and strain.

For the Jerusalem artichoke cream

Peel the Jerusalem artichokes and cut them into small pieces. Cook them over low heat covered with milk and a few sprigs of thyme until almost all the liquid has evaporated. Blend with an immersion blender, add the cream and butter, keeping the cream warm at 55°C in a covered saucepan.

Dish composition

Open the oysters and arrange a bed of salt and seaweed. On one side pour a few drops of crusco bell pepper oil and on the other the warm Jerusalem artichoke cream sprinkled with a perception of licorice powder.