Tuesday, April 3, 2012

Stuffed Sayote

Known as Christophine in Frence and Pear Squash in English, our Idol sa Kusina delivered the dish that is truly unique and very intriguing.
  • 4 pcs. sayote, halved
  • 500 grms. pork giniling
  • Tomato sauce
  • 1 pc. White onion, brunoise
  • 10 grms. chopped garlic
  • 50 grms. quickmelt cheese
  • 1 cup bechamel sauce
  • 50 grms. mozzarella cheese
  • 25 grms. parsley
  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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