MACHAS a la PARMESANA en CUCHARITAS de APERITIVO #37

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.

Drain the canned machas, reserving the liquid and filtering it to remove any small bits of shell or dirt.

Wash and finely chop the small green onion, using the whole onion if small, or half if large.

Heat a skillet and add 1 tablespoon of olive oil (or butter if preferred).

Add the chopped green onion to the skillet and sauté until translucent, stirring occasionally for a few minutes.

Add 100 milliliters of white wine and the reserved liquid from the machas to the skillet, stirring well and allowing it to reduce for about 5-6 minutes over medium heat.

Once reduced, add 100 milliliters of cooking cream and 4 tablespoons of grated parmesan cheese to the skillet, reserving some parmesan for later. Stir and let it simmer for a couple of minutes until thickened.

Remove the skillet from heat and prepare to assemble the appetizer.

Preheat the oven to 180°C (356°F) and ensure the serving spoons can be used in the oven.

Place one macha in each spoon, with the pink, pointed side facing up.

Spoon some of the prepared sauce over each macha, leaving the top exposed.

Sprinkle with the reserved parmesan cheese (either grated or flakes).

Arrange the spoons on a baking tray and place them in the oven to gratin for about 6-8 minutes, watching carefully to avoid burning.

Alternatively, use a small oven-safe dish to layer sauce, machas, and remaining sauce, topping with parmesan before baking for the same time and temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens