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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Machas a la parmesana ： ウィキペディア英語版 Machas a la parmesana Machas la parmesana or “Parmesan machas” is a dish made with the ''macha''. This is a saltwater clam, a bivalve that is native to Chile. This bivalve is known scientifically as ''Mesodesma donacium'' and in English is called either the pink clam,〔(Pink clam capture in Arequipa still prohibited ) FIS.com, February 6, 2013. Retrieved 5 August 2013.〕 or the surf clam.〔(Infestation of the surf clam Mesodesma donacium by the spionid polychaete Polydora bioccipitalis ) José M. Riascos, Olaf Heilmayerb, Marcelo E. Olivaa, Jürgen Laudienb, Wolf E. Arntz; Science Direct, August 2008. Retrieved 5 August 2013.〕 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 immigrant Edoardo Melotti Ferrari. There is no previous record of the dish before the 1950s.〔(Machas a la Parmesana ) Eating Chilean, June 30, 2009. Retrieved July 28, 2013〕 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Machas a la parmesana」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.