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- Chuchus without shell | 2 unit(s)
- Leek | 1/2 unit(s)
- Salt, black pepper and nutmeg | to taste
- Ricotta Cream | 1 can(s)
- grated cheese | 3 tablespoon
- Slice the chayote very thinly. Sprinkle with salt and let it rest for 20 minutes in a colander to drain the water. In a pan with a drizzle of olive oil, sauté the chayote with the garlic. Then adjust the seasonings and add the ricotta cream. Arrange in a small pyrex, sprinkle the cheese on top and take it to the oven for fixings.
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