Dry-braised stuffed okra makes for a tender dish
Sunday, August 28, 2011
Serves 4 to 6 as a starter
Dry-braising okra does away with the mucilaginous texture frequently associated with this oft-maligned vegetable. Try to select similarly-sized pods, about the size of your finger, which will allow even cooking. Don't worry if the pods darken during cooking; they'll be fine.
- 1 pound medium-size okra pods
- 6 to 8 anchovy fillets, rinsed and minced
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- -- Olive, corn or canola oil, as needed
- -- Fine sea salt
Instructions: Rinse okra, drain and dry well. You can place the rinsed pods into a towel-covered colander and refrigerate overnight, which also helps the drying process.
Trim both ends of the okra, cutting the bottom end even with the cap to prevent exposing the seeds. Slash the pods lengthwise deeply enough to expose the seeds but avoid cutting through the other side.
Combine the minced anchovy and the paprikas, then stuff into the slit. Use a butter knife to distribute the stuffing as best you can, but do not overstuff since the filling can fall out and into the pan and burn. Press the opening together to help seal in the stuffing. If needed, scrape or brush away any stuffing stuck to the outside of the pods. The okra can be stuffed a few hours ahead.
When ready to cook, add enough oil to amply coat the bottom of a large skillet; set over medium-high heat. Working in batches as needed, add the okra without crowding the pan. Brown all sides, about 4-5 minutes. Do not be alarmed if the pod turns black. The okra will not taste burned.
If cooked in batches, return all the okra to the pan. Reduce heat to low, cover the pan, and dry-braise until the okra is tender, about 5-7 minutes, depending on the size of the pods.
Blot on paper towels, sprinkle with fine sea salt to taste and serve immediately.
Note: Try other stuffing combos such as 1/4 cup chopped bonito flakes, 2 tablespoons toasted sesame seeds and 1 1/2 teaspoons shichimi togarashi for an Asian twist. You can also use packaged spice blends such as dukkah (an Egyptian blend of toasted nuts, seeds and spices) and zaatar (thyme, oregano, sesame seeds and sumac).
Per serving: 50 calories, 3 g protein, 5 g carbohydrate, 3 g fat (g saturated), 3 mg cholesterol, 152 mg sodium, 2 g fiber.
Wine pairing: Bubblies are perfect even for everyday, so pour the NV Gruet New Mexico Brut Rose or Blanc de Noirs Sparkling Wine ($15; 12% alcohol) or a light red such as the Domaine des Nugues Beaujolais Villages from Gerard Gelin.
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