Machas a la Parmesana

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waivio_hivecooking2 months ago2 min read

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Immerse yourself in the authentic flavors of Chile with Machas a la Parmesana. This delightful appetizer combines tender razor clams topped with creamy Parmesan, lemon zest, and a hint of white wine, all gratinated to perfection. This dish is perfect for impressing guests with its rich taste and elegant presentation.

Ingredients

🐚 1 kilogram machas razor clams
🧀 100 grams Parmesan cheese, grated
🥛 10 cc fresh cream
🍋 20 cc lemon juice
🧂 1 gram salt
🍷 50 cc white wine
🌶️ 1 gram pepper

Instructions

1- Prepare the Machas:

Carefully remove the machas from their shells.
Thoroughly clean the machas, ensuring any sand or residue is removed.
Gently tap each macha to help maintain its form during cooking. Set aside.

2- Prepare the Shells:

Blanch the macha shells by briefly boiling them in water, then quickly cooling them down. This will make them clean and ready to use as cups for the machas.

3- Assemble and Gratinate:

Preheat your oven to a high broil setting.
On a baking tray, arrange the machas back into their blanched shells.
Season each macha with a sprinkle of salt and pepper.
Drizzle a dash approximately 5 cc of lemon juice over each macha.
Add a splash approximately 5 cc of white wine to each macha.
Pour approximately 10 cc of fresh cream over the machas, ensuring it is evenly distributed.
Generously sprinkle grated Parmesan cheese over each macha, fully covering the surface.
Place the tray into the preheated oven and gratinate until the cheese is melted and reaches a golden brown color—typically around 5-7 minutes depending on your oven.

Prep Time: 15 minutes
Cook Time: 5-7 minutes
Total Time: 20-22 minutes
Servings: Serves 4-6 as an appetizer
Equipment: Cutting board: blue plastic, small glass bowls, baking tray, spatula, oven preferably commercial convection or combi oven
Calories: ~150
Proteins: ~15g
Fats: ~10g
Carbohydrates: ~2g

Cooking Tips

Ensure the machas are thoroughly cleaned, as grit can affect the dish's taste.
The gratinating step requires attention to prevent burning—stay close to the oven.
Tapping the machas helps maintain their size and texture while cooking.

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