Raclette, like fondue, is a cheesy dish of Swiss origins.
Raclette is both the name of the cheese itself, as well as the dish in which the cheese is featured.
The dish comprises of boiled baby potatoes, baguette slices, smoked and dried meat slices, and pickled tiny onions and cornichons all prettily arranged in platters. The star of the show, the raclette cheese, is melted before poured over the potato (or any of the others listed above) and enjoyed.
This is a raclette dish wannabe, reminiscent of the original, and comfortingly made at home.
Since you might have difficulty getting you hands on raclette cheese in different parts of the globe, emmentale cheese and Gruyere cheese and suitable replacements.
Adapted from Christina's Cucina.
Ingredients:
small, red potatoes, boiled (do not peel)
raclette cheese slices (or emmental or gruyere)
cornichons pickels
Method:
Preheat broiler (grill.)
Cut the potatoes in half and place on a baking
tray.
Cut a slice of cheese approximately the same
size as each potato half and lay it on top.
Place under a preheated broiler, watching
carefully until the cheese has melted.
Remove, place a small cornichon on each potato half
and serve immediately.
صحة و عافية
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