Charred Okra

Preparation Stage

Chef Craig Richards of Lyla Lila | Atlanta, GA

Adapted by StarChefs
Yield: 2 servings

Okra is ubiquitous in the South, so we approach it our own way. To prevent sogginess, we sear it over very high heat to preserve a slight crunch. We serve the charred okra with Pecorino Romano PDO fonduta, which adds creaminess, acts as the dish’s salting agent, and provides umami. Green harissa brings an herbaceous brightness and jalapeño adds a touch of heat. Each piece of okra is meant to be generously dressed with both sauces. It’s a guest favorite that’s heavily requested every late spring through early summer.

METHOD

For the Green Harissa: In a sauté pan over medium heat, toast cumin and coriander seeds until fragrant, stirring often to prevent burning. Transfer to a food processor with remaining ingredients. Process until smooth. Transfer to an airtight container and refrigerate.

For the Pecorino Romano PDO Fonduta: In a saucepan over low heat, combine milk, cream, 2 tablespoons Pecorino Romano PDO, and herbs, stirring often to prevent scorching. Once mixture has thickened enough to coat the back of a spoon, whisk in remaining cheese. Reduce heat and keep warm.

To Assemble and Serve: Heat oven to 350°F. Place nuts on a parchment-lined sheet tray and toast 4 minutes, or until evenly browned.

Let cool, then roughly chop. Set aside. Heat a cast iron skillet over high flame. Once pan is hot, add okra, cutm side down. Season with salt. Cook 2 minutes, or until the bottom of the okra is well charred. Stir and cookadditional 5 minutes, or until okra is evenly charred on all sides. Remove from heat and transfer to a mixing bowl. Toss with 3 tablespoons Green Harissa and 3 tablespoons Pecorino Romano PDO Fonduta. Spoon onto a serving plate. Top with roasted nuts.