The Machas to the Parmesana is a Chilean recipe that has as its protagonist the famous machas, a shell mollusk, similar to mussels and clams. These gratin crushes are very easy to prepare and although the most classic recipe is with white wine, in this case we offer you a variation that is cooked with lemon and butter to enhance the taste of seafood. Follow reading in recipes this great Chilean recipe and enjoy of a plate of maches gratin to the baked to enjoy an afternoon of drinks with friends.
| 🚻 2 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make Parmesana: |
| 1 kilogram of fresh crushes 3 lemons ½ kilogram of parmesan cheese 1 pinch of salt and pepper 2 tablespoons of butter butter |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, |
Ingredients to make Parmesana:
1. To start preparing our machas recipe, the first thing you should do is clean them well under the jet, open them and reserve separately the shells and meat. To open them use a knife, cut the tongues and scrape half of the shells to get all the sand and the remains that have attached.
2. Then clean the tongues and then bleach them, passing them through boiling water until they take a pink color. Then, place each of the machas on their respective already clean peel, so we reserve only half of the shells.
3. then place all the machas on an oven tray, season with salt and pepper above, lemon juice and a good layer of grated Parmesan cheese. It ends by placing the butter in square for all the machas.
4. Finally cook the Machas to the Parmesana in the preheated oven to 200º C. for about 5 minutes, simply until you see that they are well gratin.
5. serves the machas to the Parmesana decorating the dish with something green and accompanied by a good white wine. You can use this same procedure to cook other shellfish with shell such as mussels or clams. And if you are preparing this gratin crushing recipe for a pecking, we recommend you accompany it for chicken croquettes and smoked salmon skewers.
