Dough
1 kg of okra
2 tablets of vegetable broth
4 cups (chá) of water
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 1/2 cup (chá) of milk
2 eggs
Filling
2 tablespoons of olive oil
1 chopped onion
1 handful of chive and butter chopped
Salt to taste
0.5 kg of calabresa sausage in slices
200g of grated semi-soft cheese
4 tablespoons of grated Parmesan cheese for dusting
Dough
1 kg of okra
2 tablets of vegetable broth
4 cups (chá) of water
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 1/2 cup (chá) of milk
2 eggs
Filling
2 tablespoons of olive oil
1 chopped onion
1 handful of chive and butter chopped
Salt to taste
0.5 kg of calabresa sausage in slices
200g of grated semi-soft cheese
4 tablespoons of grated Parmesan cheese for dusting
Dough
Preheat the oven to 180°C
Peel the okra and cook it in the vegetable broth dissolved in water until it becomes soft
Pass it through a blender while still warm
Add the butter, flour, and milk
Beat the eggs in a blender for about five minutes and mix with the dough. Reserve
Filling
Heat the olive oil and sauté the onion
Join the chive and salt and cook for five minutes until it loses volume and cooks. Reserve
Fry the sausage in its own fat until golden brown and reserve
Assembly
Grease a removable tin mold and pour half of the dough
Add the sautéed chive, sausage, and grated semi-soft cheese
Cover with the remaining dough and dust with Parmesan cheese
Bake in a medium oven for about 40 minutes.
