Aprende a preparar navajas con chimichurri y gratinadas de queso parmesano | EGCF: El Recetario 📚👨‍🍳

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: homemade herb sauce

Homemade herb sauce can be made with less expensive herbs.

Place the navajas in a bowl with plenty of water, changing the water a couple of times to clean them.

Prepare a paste with 6 aji amarillos by removing the seeds and boiling them 2-3 times to eliminate the capsaicin.

Blend the boiled aji amarillos with a little vegetable oil.

Squeeze lemon juice into a bowl, suggesting to keep it cold in a double boiler.

Infuse the lemon juice with elements typically used in ceviche, then strain the mixture.

Mix the strained lemon juice with the aji amarillo paste to create a 'leche de tigre'.

Clean the navajas thoroughly, removing any dirt, and place them in their cleaned shells.

Spoon the leche de tigre over the navajas.

Prepare a bed of wet salt on a plate, resembling beach sand, and place the navajas on top carefully to avoid breaking them.

Top the navajas with grated parmesan cheese.

Use a torch to gratin the parmesan cheese until bubbly and golden.

Add a few dollops of chimichurri on top of the gratinated cheese.

Garnish the plate with edible flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens