Stuffed Sayote Recipe

Stuffed Sayote

by Chef Boy Logro

A seemingly nondescript vegetable gets to take centerstage with Chef Boy's Stuffed Sayote. Yes, he halves the veggie fruit - called Christophine in French and pear squash in Engish - and sandwiches meats and herbs with them to come up with a truly unique and intriguing dish. The flavor meter registers very high numbers too!

• 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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