Tomato

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, and was used by ancient fishermen. This bivalve is known scientifically as Mesodesma donacium and in English is called either the pink clam,^[1] or the surf clam.^[2] 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.^[3]

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.^{[citation needed]}

References

^ Pink clam capture in Arequipa still prohibited FIS.com, February 6, 2013. Retrieved 5 August 2013.
^ Riascos, José M.; Heilmayer, Olaf; Oliva, Marcelo E.; Laudien, Jürgen; Arntz, Wolf E. (2008). "Infestation of the surf clam Mesodesma donacium by the spionid polychaete Polydora bioccipitalis". Journal of Sea Research. 59 (4): 217–227. Bibcode:2008JSR....59..217R. doi:10.1016/j.seares.2008.01.003.
^ Machas a la Parmesana Eating Chilean, June 30, 2009. Retrieved July 28, 2013

External links

Chilean food

Media related to Machas a la parmesana at Wikimedia Commons

[1] Pink clam capture in Arequipa still prohibited FIS.com, February 6, 2013. Retrieved 5 August 2013.

[2] Riascos, José M.; Heilmayer, Olaf; Oliva, Marcelo E.; Laudien, Jürgen; Arntz, Wolf E. (2008). "Infestation of the surf clam Mesodesma donacium by the spionid polychaete Polydora bioccipitalis". Journal of Sea Research. 59 (4): 217–227. Bibcode:2008JSR....59..217R. doi:10.1016/j.seares.2008.01.003.

[3] Machas a la Parmesana Eating Chilean, June 30, 2009. Retrieved July 28, 2013

[1]

[2]

[3]

South American cuisine
Sovereign states	Argentina Bolivia Brazil Chile Colombia Ecuador Guyana Paraguay Peru Suriname Uruguay Venezuela
Dependencies and other territories	Falkland Islands French Guiana South Georgia and the South Sandwich Islands

Cuisine of Chile
Meat	Asado Cecina Charqui Charquicán Chicharrón Choripán Guatitas Churrasco Longaniza Milanesa Osobuco
Fish and seafood	Caldillo de congrio Curanto Ceviche Machas a la parmesana Paila marina
Sandwiches	Barros Jarpa Barros Luco Choripán Chacarero Churrasco Completo Crudo alemán
Breads and bakery	Alfajor Berlín Churro Conejito Empanada Hallulla Kuchen Marraqueta Pan de Pascua Sopaipilla Tortilla de rescoldo
Cheeses	Chanco Panquehue Quesillo
Other dishes	Cazuela Chupe Ensalada chilena Ñachi Pastel de choclo Pichanga Porotos con rienda Porotos granados Valdiviano
Desserts	Murta con membrillo Picarones
Drinks	Aguardiente (Cola de mono, Licor de oro, Murtado) Mate (Mate con malicia) Chilean beer Café con leche Mote con huesillo Pisco (Pisco sour, Piscola, Serena libre) Vaina Chilean wine (Jote, Navegado)
Condiments	Ají chileno Chancaca Dulce de membrillo Manjar Manjar blanco Merkén Pebre Salsa americana Sauerkraut
Other	Asado Chupe Chupilca del diablo Las once Ingredients Paila Merken
Category: Chilean cuisine

Tomato

History

Variations

See also

References

External links

Recent Comments