• Source: Machas a la parmesana

Machas a la parmesana or “Parmesan machas” is a dish made with the macha. This is a saltwater clam, a bivalve that is native to Chile and Peru. It was harvested by ancient fishermen of these two countries. This bivalve is known scientifically as Mesodesma donacium and in English is called either the pink clam, or the surf clam. The dish also includes Parmesan cheese.




History



This classic of Chilean cuisine was created more than 50 years ago in Viña del Mar by the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the Italian restaurant San Marco. There is no previous record of the dish before the 1950s.
The dish is popular along the coast of Chile, where the macha can be found in great numbers. It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.




= Variations

=
There are several variations of this dish: the same ingredients can be combined in an earthenware paila; the Parmesan can be replaced with the Chilean cheese queso mantecoso; it can be prepared with cream added or with sliced garlic added; and it can be made using other types of clams rather than machas.




See also


Chilean cuisine
Immigration to Chile
Chilean Culture
Food portal




References






External links


Chilean food
Media related to Machas a la parmesana at Wikimedia Commons

Kata Kunci Pencarian:

• Machas a la parmesana
• Macha (disambiguation)
• Chilean cuisine
• List of cheese dishes
• Cheesecake
• Malakoff (food)
• Bagel and cream cheese