The Conchitas to the Parmesana is one of the best known entrances in terms of marine food. It is believed that this dish was born from an Italian fusion due to the fact that contains Parmesan cheese. The fan shells are found in the Bay of Sechura, near Ecuador, in northern Lima. The 80 percent of this type of mollusks is exported to France, Spain, the United States and Canada. We point out that to perform this dish you will need English sauce, butter, Parmesan cheese, lemon and fan shells. If you ask how to do shells to the Parmesan, in Recipesgatis we want to teach you to prepare this delicious dish from your home to share it with friends or with family members . Follow these steps and perform this Peruvian recipe!
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to do shells to the Parmesana: |
| 1 dozen median fan shells 200 grams of butter without salt 200 grams of Parmesan cheese 100 grams of cheese eDAM 2 lemons 1 jet of English sauce 1 pinch of salt 1 pinch of black pepper black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to do shells to the Parmesana:
1. To start with the recipe from Conchitas to the Parmesana, you must first grate all the Parmesan cheese and reserve it in a bowl.
2. Wash the fan shells to remove the sand remains and place them in an oven container.
3. Salpiment each of the shells and add 2 drops of English sauce to each.
4. Place pieces of butter and EDAM cheese at the top of the shell.
5. Add grated Parmesan cheese at the top of EDAM cheese. You can almost enjoy a delicious shell to Parmesana!
6. Bake at 180 ºC approximately 4 minutes. Remove from the oven when golden brown and melted cheese.
7. It serves with lemon slices and enjoy these shells to the Parmesana. Tell us in the comments what you think is easy recipe!
