MACHAS A LA PARMESANA PASO A PASO

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can replace butter.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without the cost of wine.

Open the machas by inserting a knife at the back and prying it open.

Remove the meat from the shells carefully to avoid cutting yourself.

Clean the machas by removing the black part that can give a bitter taste.

Wash the machas thoroughly to remove any sand.

Pound the machas gently to tenderize them, using a technique to make them expand.

Wash the shells to remove any sand or debris.

Place the cleaned shells in a baking dish.

Put the machas back into their shells with patience.

Prepare a white sauce by heating 300g of cream in a pot on high heat.

Add a pinch of nutmeg, oregano, black pepper, and a little salt to the cream.

Let the cream mixture come to a boil, then reduce the heat and simmer for 8 minutes.

Grate parmesan cheese using the fine side of the grater.

Remove the herb stems from the cream mixture using a strainer.

Fill each macha shell with the cream mixture.

Top each macha with grated parmesan cheese.

Preheat the oven to 250°C (482°F).

Bake the machas for 7-8 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens