Vinagrete de maxixe grelhado com cebola roxa | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make MAXIXE VINAIGRETTE. The grilled maxixe loses some of its characteristic bitterness, gains a toasted touch and doesn't lose its crunchiness. It's the ideal complement to give that "PF" shine! The chef also teaches a trick to make the onion taste milder. #NhacGNT #RitaLobo #PracticalCooking Ingredients: 500 g of maxixe (about 12 units) 1 red onion 1 finger pepper Juice of 1 lemon 1 ½ tablespoon of red wine vinegar 3 ½ tablespoons of olive oil Salt to taste Ice cubes Preparation: Peel and cut the onion into thin petals. Transfer to a bowl, add ½ tablespoon of vinegar, ice cubes and cover with water. Keep the onion immersed for at least 10 minutes to lose its pungency. Meanwhile, prepare the other ingredients. Wash, dry and cut the chili peppers in half lengthwise. Using the tip of a knife, scrape out and discard the seeds. Chop each half into small cubes. Tip: to avoid accidents with spicy fingers in your eyes, rub oil or olive oil on your hands after cutting the peppers — capsaicin, the substance responsible for the heat, is fat-soluble. Then, wash your hands with soap to remove the oil. Wash the okra thoroughly with a vegetable brush under running water. Discard the stem and, using a small knife, scrape the surface of each okra to remove the spines. Cut the okra into thin slices, 0.5 cm thick and transfer to a bowl. Drizzle with ½ tablespoon of olive oil and mix well to coat all the slices. Heat a grill (or large frying pan), preferably non-stick, over medium heat. When heated, place as many slices of gherkin as will fit, one next to the other, without crowding them. Season with salt and let brown for 2 minutes on each side. Transfer the grilled gherkin to another bowl and repeat with the rest. Drain the water and add the onion to the gherkin. Add the pepper, lemon juice, olive oil and remaining vinegar. Season with salt to taste and mix gently. Serve immediately or keep in the refrigerator until ready to serve – the vinaigrette tastes even better after it has been chilled for 30 minutes in the refrigerator. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br