Machas a la parmesana

Machas a la parmesa – Receta chilena paso a paso

Las machas (Mesodesma donacium) son moluscos bivalvos de concha alargada, en cuyo interior se encuentra una lengua gris, que al cocinarla se vuelve rosada.

Este molusco se obtiene a lo largo de la costa de Chile y es muy pintoresco ver en las playas a los mariscadores que con movimientos de sus pies, localizan las machas en la arena húmeda.

Sabiendo todo lo anterior, ¿no te gustaría aprender a cocinar unas ricas machas a la parmesana? ¡Te invitamos a seguir leyendo y aprender junto a nosotros!

Receta Macahas a la Parmesana
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Receta Macahas a la Parmesana

3 de 73 votos
Categoría: entradaCocina: chilenaDificultad: Fácil
Porciones

9

porciones
Tiempo de preparación

30

minutes
Tiempo de cocción

30

minutes
Calories (por cada macha)

42

kcal

Ingredientes

  • 2 kilos (aprox. 40 unidades) de machas frescas, desconchadas

  • ½ taza de vino blanco seco o jerez

  • Sal y pimienta a gusto

  • ½ taza de mantequilla sin sal en trozos pequeños

  • ½ taza de queso parmesano rallado

  • Perejil picado fino

Instrucciones

  • Precalentar el horno a temperatura muy alta (230°C) o encender el grill de horno.
  • Limpiar y lavar las lenguas de machas; golpearlas ligeramente y colocar cada lengua en una mitad de concha reservada.
  • Poner las machas ya preparadas sobre una lata de horno.
  • Rociar las lenguas con un poco de vino o jerez, sazonar con sal y pimienta y distribuir encima trozos de mantequilla; espolvorear la superficie con queso rallado y perejil picado.
  • Gratinar las machas al horno durante 5-6 minutos o hasta que las lenguas se vuelvan rosadas. Servir caliente.

Video

Notas

  • Recuerda siempre servir este plato caliente para que no pierda el sabor.

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