Graubünden raclette pans
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|150 g||hulled pearl barley|
|50 g||walnut kernels|
|90 g||Bündnerfleisch (Graubünden air-dried meat)|
|600 g||raclette cheese in slices|
- Bring the barley to the boil in salted water and simmer for approx. 25 mins. until soft, then drain and plate up. Dry-roast the walnuts in a non-stick frying pan, remove, plate up. Without adding any oil, fry the air-dried meat in the same pan until crispy, remove and plate up.
- Raclette pans
- Place the cheese in the raclette pans and melt under a raclette grill for approx. 8 mins. Garnish with mint, season, enjoy with the toppings.
- 4 persons