2 onions
1 tablespoon of olive oil
2 small beets
2 carrots, cut into thin slices
2 mini zucchinis, cut into quarters
10 okra pods, cut in half
1 lemon, sliced thinly
200g of coalho cheese
1 sprig of parsley
5 canned artichoke hearts
Salt de Maldon (see note at the end of the recipe) and black pepper to taste
1 tablespoon of thyme leaves
1 tablespoon of chives, chopped
For frying
2 cups of oil
To baste
1/3 cup of cana sugar syrup (see note at the end of the recipe)
3 tablespoons of vanilla oil (see note at the end of the recipe)
2 onions
1 tablespoon of olive oil
2 small beets
2 carrots, cut into thin slices
2 mini zucchinis, cut into quarters
10 okra pods, cut in half
1 lemon, sliced thinly
200g of coalho cheese
1 sprig of parsley
5 canned artichoke hearts
Salt de Maldon (see note at the end of the recipe) and black pepper to taste
1 tablespoon of thyme leaves
1 tablespoon of chives, chopped
For frying
2 cups of oil
To baste
1/3 cup of cana sugar syrup (see note at the end of the recipe)
3 tablespoons of vanilla oil (see note at the end of the recipe)
1
Preheat the oven to medium temperature
Cut the onions in half with their skins
In a non-stick skillet, heat the olive oil and add the onion
Let it brown for 5 minutes
Then, remove and transfer to a baking dish
Bake in the preheated oven for 15 minutes or until the onion is tender
Reserve (before serving, remove the skins and use only the inner layers of the onions)
2
Cut each beet into eight pieces and sauté them in the same skillet (refrying rapidly at high heat) until they are lightly charred on the outside
Also bake in the oven to finish cooking. Reserve
3
In the same skillet, sauté the carrot until it is lightly browned. Reserve
Do the same with the mini zucchinis and reserve
4
Heat the oil in a pan at high heat
When hot, reduce the heat and fry the okra pods until they are crispy
Fry also the lemon slices in the oil and drain on paper towels. Reserve
5
Cut the coalho cheese into 3cm cubes and brown all sides in a skillet with a sprig of parsley. Reserve
Assembly
Heat the vegetables quickly in the oven, including the canned artichoke hearts
Distribute them on the plate
Baste with cana sugar syrup and vanilla oil
Finish by sprinkling with Salt de Maldon, black pepper, thyme leaves, and chives.
