Stuffed Sayote Recipe

Stuffed Sayote Recipe
by Chef Boy Logro


4 pcs. sayote, halved
1 pc. White onion, brunoise
500 grms. pork giniling
10 grms. chopped garlic
50 grms. quickmelt cheese
50 grms. mozzarella cheese
25 grms. parsley
1 cup bechamel sauce
Tomato sauce


1. Peel the sayote and cut into halves. Blanch into water, half done. Set aside.
2. Sauté the garlic and onion until translucent. Add minced pork giniling.
3. Place the sayote halves on baking tray and fill with sautéed pork giniling. Spoon over the top with béchamel and cheese.
4. Place on oven for 5 minutes. Remove from oven, and transfer into Salamander until cheese is melted and golden brown.
5. Arrange into the plate and garnish with chopped parsley.

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