Oysters With Salted Zabaglione

Preparation:

Preparation: Open the oysters, collect the molluscs on a plate, carefully wash the shells in running water. Peel the courgettes, cut them into slices, blanch them for 5 minutes in salted water, drain and blend them. Over low heat, season the mixture in a saucepan with a knob of butter and a pinch of salt. Finely chop the shallot. Collect the egg yolks in a saucepan, add the shallots, mix them with a whisk, dilute with the sparkling wine. Place the container in a bain-marie over moderate heat and, stirring constantly with a whisk, cook the mixture for about 10 minutes or until it thickens like a cream, but be careful not to let it boil. Withdraw from the heat, add the softened butter, a pinch of salt and a pinch of pepper to the zabaglione. Cover the bottom of a baking dish with a layer of coarse salt, place eight oyster half shells on top, fill them with a scant spoonful of zucchini cream, place a shellfish on top and cover it with a spoonful of zabaglione. Bake in a preheated oven at 220 degrees for 4-5 minutes. Collect and serve. Accompanying wines: Collio Pinot Bianco DOC, Bolgheri Bianco DOC, Greco Di Tufo DOC.