Gratinated chayote

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By

@paulold

View in original language

(Português)

45 min(s)

10 servings

Ingredients

• 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

Recipe

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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