Charred Okra
Pecorino Romano PDO Fonduta, Green Harissa, Hazelnuts
Chef Craig Richards of Lyla Lila | Atlanta, GA
Yield: 2 servings
“Okra is ubiquitous in the South, so we approach it our own way. To prevent sogginess, we sear it over very high heat to preserve a slight crunch. We serve the charred okra with Pecorino Romano PDO fonduta, which adds creaminess, acts as the dish’s salting agent, and provides umami. Green harissa brings an herbaceous brightness and jalapeño adds a touch of heat. Each piece of okra is meant to be generously dressed with both sauces. It’s a guest favorite that's heavily requested every late spring through early summer.” — Chef Craig Richards
Adapted by StarChefs | July 2025 | Photo: Angie Webb
INGREDIENTS
Green Harissa:
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 jalapeño, seeded and diced
1 scallion, roughly chopped
½ clove garlic, smashed
¼ cup extra virgin olive oil
Juice of ¼ lemon
¼ cup parsley leaves
¼ cup cilantro leaves
Pecorino Romano PDO Fonduta:
1 cup whole milk
1 cup heavy cream
¼ cup grated Pecorino Romano PDO
2 sprigs thyme
1 bay leaf
4 whole black peppercorns
To Assemble and Serve:
½ cup shelled peanuts or hazelnuts
1 pound okra, halved lengthwise
Kosher salt
METHOD
For the Green Harissa:
In a sauté pan over medium heat, toast cumin and coriander seeds until fragrant, stirring often to prevent burning. Transfer to a food processor with remaining ingredients. Process until smooth. Transfer to an airtight container and refrigerate.
For the Pecorino Romano PDO Fonduta:
In a saucepan over low heat, combine milk, cream, 2 tablespoons Pecorino Romano PDO, and herbs, stirring often to prevent scorching. Once mixture has thickened enough to coat the back of a spoon, whisk in remaining cheese. Reduce heat and keep warm.
To Assemble and Serve:
Heat oven to 350°F. Place nuts on a parchment-lined sheet tray and toast 4 minutes, or until evenly browned. Let cool, then roughly chop. Set aside. Heat a cast iron skillet over high flame. Once pan is hot, add okra, cut side down. Season with salt. Cook 2 minutes, or until the bottom of the okra is well charred. Stir and cook additional 5 minutes, or until okra is evenly charred on all sides. Remove from heat and transfer to a mixing bowl. Toss with 3 tablespoons Green Harissa and 3 tablespoons Pecorino Romano PDO Fonduta. Spoon onto a serving plate. Top with roasted nuts.
