Okras with cherry tomatoes and quenelle of ricotta and basil

Okra has been a revelation for me, really! I didn't think I liked okra but I was wrong, I just didn't know how to prepare them. Teaching for the CSA members forced me to research how to prepare okras in order to reduce it's main characteristic and reason why people don't care for them so much...and that is "the slime".

Of course deep frying them works quite well, but I rather not deep fry too often. Once in a while is fine, as a treat only...so for the rest of the time try this:

Wash and dry okras very well. When cutting them make sure your knife and chopping board are dry as well. Apparently, the contact with moisture will bring the slime out of the okras. When you cook them, place them in your skillet and let them be. Do not disturb them and most importantly do not over cook them. They only take 2-3 minutes that's all! One more thing, the smaller the better. They shouldn't be bigger then your little finger, for tenderness and sliminess..

They are excellent for your joints, espacially raw.

Serves 2

Ingredients
5-6 tblsp extra virgin olive oil, or enough to cover bottom of your skillet
10 medium size garlic cloves, chopped roughly
10 cherry tomatoes, crushed with your fingers
10 small okras, cut in 2 lengthwise
4 tblsp of fresh parsley, chopped
splash of lime juice
Salt and Pepper

Directions
Heat olive in a medium size skillet, when oil is hot but not smoking add garlic. Turn heat to low and roast garlic for 5 minutes so the oil gets infused with the garlic taste. Add the tomates and continue cooking on low for another 5 minutes. Add okras and cook for 3 minutes (okras are a bit like sponges and they will absorb the nice garlic infused olive oil and the tomato juices). Add fresh parsley, splash of lime, salt and pepper to taste.

For the quenelle
Mix 1/4 cup ricotta cheese, 2 tblsp chopped fresh basil, 1 minced medium size garlic clove, salt and pepper to taste. Using a table spoon form an egg shape ball and place on top of okra dish.
The ricotta quenelle is a really nice addition of flavor and texture to this dish.

Serve as a side dish, on pasta or just as is.