|Posted by William Abruzzo on June 16, 2015 at 4:40 PM|
Sauteed Okra with Cherry Tomatoes, Olives, Garlic, Basil & Chilies
This week's recipe takes us to the hills of Calabria, where fresh vegetables are sauteed with olive oil, vibrant cherry tomatoes and plenty of spice. In Calabria, a few generous pinches of crushed red chili flakes are tossed into all sorts of dishes for added flavor. The Calabrese are known for their bold cuisine, and this dish is typical of the regional cooking style. Use any vegetable you like -even fresh okra!
Okra (1 1/2 lbs)
Cherry Tomatoes (1 1/2 dry pint)
Spanish Onion (½ small)
Garlic (4 cloves)
Basil (2 tbs chopped, packed firm)
Paprika (to taste)
Crushed Red Pepper (to taste)
Black Pepper (to taste)
Salt (to taste)
Chop the onion and basil, and slice the garlic. Slice the okra into 1 inch pieces. Slice the cherry tomatoes in half. Coat the bottom of a deep frying pan with olive and set it on a medium low burner. Saute the onion and garlic until soft and then add the okra and season with salt and spices. Continue sautéing for 3 minutes or until the okra is tender but still quite firm. Then, add the cherry tomatoes and sauté for another 2 or 3 minutes or until the cherry tomatoes pucker and release their juices. Serves 4 to 6 adults.
Categories: Vegetable Dishes