Pasta Gratin

Renowned chef Toribio Prado
Cha Cha Cha Restaurant
Los Angeles, CA

• 4 cups milk
• 1 cup chicken stock
• 3 tablespoons unsalted butter
• 1 pound penne (or any available shape)
• 3 chayotes (squash) thinly sliced
• 2 anaheim chiles julienne, seedless and deveined
• 1 bunch cilantro
• 1 cup bread crumbs
• 1 cup queso cotija
• 3 tablespoons ground coriander (or ground cilantro seeds)
• 1/2 pound fresh masa

In a saucepan bring milk, butter and chicken stock to boil. Add pasta and cover. Cook on medium heat stirring every 2 minutes. Make an 8" round tortilla with masa and place in an 8" Teflon saucepan. Place 1/2 of chayotes over the tortilla, add 1 cup of queso cotija, anaheim chiles, coriander, cilantro and bread crumbs. When the pasta is cooked, place it over the tortilla and finally add the remaining chayotes. Cover and bake for 15 minutes at 380°. Remove from oven, turn it over and cut like a cake.

• Preparation: 10 minutes
• Baking: 15 minutes