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Gratinated chayote

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Gratinated chayote

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Tempo de preparo

45 min(s)


10 servings


  • 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


  1. 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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