Traditional Chilean Dishes
Discover how to prepare Machas a la Parmesana, a typical Chilean recipe
Prepare authentic machas a la parmesana, a classic Chilean cuisine appetizer with butter, white wine, lemon, and a golden parmesan cheese coating. A simple, juicy, and perfect marine bite to serve freshly gratinated.
Machas a la parmesana are traditionally prepared in their own shells and gratinated until the cheese is melted and golden. Follow this Chilean recipe to enjoy an elegant and flavorful appetizer.
01
Ingredients
Have everything ready before you begin.
- ✓12 large and fresh machas in their shells
- ✓60 g of unsalted butter, soft or at room temperature
- ✓60 ml of dry white wine
- ✓1 lemon
- ✓120 g of finely grated parmesan cheese
- ✓1/2 teaspoon of freshly ground black pepper
- ✓1/4 teaspoon of salt
02
Step-by-step method
- 01
Rinse the machas under a gentle stream of cold water to remove any sand.
Rinse the machas under a gentle stream of cold water to remove any sand. Do not soak them for too long.
- 02
If they are closed, carefully open the shells using a small knife.
If they are closed, carefully open the shells using a small knife. Remove any dark parts or remains that are not firm and of natural color. Keep each macha in one of its shells.
- 03
Preheat the oven to 220 °C, with heat up and down
Preheat the oven to 220 °C, with heat up and down. Place the shells on a stable tray, arranging them very close together so they don't move.
- 04
Mix the soft butter with black pepper and salt in a bowl
Mix the soft butter with black pepper and salt in a bowl.
- 05
Distribute a small portion of the seasoned butter over each macha
Distribute a small portion of the seasoned butter over each macha, approximately 5 g per unit.
- 06
Pour 5 ml of dry white wine over each macha
Pour 5 ml of dry white wine over each macha.
- 07
Cover each unit with a generous and uniform layer of grated parmesan cheese
Cover each unit with a generous and uniform layer of grated parmesan cheese, leaving a bit of the mollusk visible at the edges.
- 08
Bake for 6 to 8 minutes, until the cheese melts and turns golden
Bake for 6 to 8 minutes, until the cheese melts and turns golden, and the macha meat is firm and opaque.
- 09
If the cheese is still pale, turn on the broiler for 1 or 2 minutes
If the cheese is still pale, turn on the broiler for 1 or 2 minutes. Monitor it constantly to avoid burning.
- 10
Remove the tray carefully and let the machas rest for 1 minute
Remove the tray carefully and let the machas rest for 1 minute, as the shells will be very hot.
- 11
Cut the lemon into wedges and serve the machas immediately
Cut the lemon into wedges and serve the machas immediately, with a wedge on the side to add a few drops just before eating them.
- Choose machas with a clean marine aroma and closed shells or those that close when touched.
- Don't overcook the machas: they should remain firm, juicy, and covered in golden cheese.
- If using frozen machas, thaw them slowly in the refrigerator and dry them with paper towels before preparing.
- If the shells are damaged or have a lot of sand, use small individual oven-safe dishes.
- Monitor the broiler constantly, as the parmesan can brown or burn quickly.
- Always work with well-refrigerated seafood, cook the machas completely, and don't consume specimens with an unpleasant odor.
- Serve the machas hot and freshly gratinated. You can accompany them with crispy bread to take advantage of the butter and shell juice.