Machas a la Parmesana

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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Machas a la Parmesana

Posted by Waivio guest: @waivio_hivecooking