Graubünden raclette pans
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- Serves: 4 persons
- 150 ghulled pearl barley
- salted water
- 50 gwalnut kernels
- 90 gBündnerfleisch (Graubünden air-dried meat)
- 600 graclette cheese in slices
- 2 tbsppeppermint
Step 2Bring 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.
Step 3Raclette pans
Step 4Place the cheese in the raclette pans and melt under a raclette grill for approx. 8 mins. Garnish with mint, season, enjoy with the toppings.