Graubünden raclette pans

Graubünden raclette pans

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Ingredients

150 g hulled pearl barley
salted water
50 g walnut kernels
90 g Bündnerfleisch (Graubünden air-dried meat)
600 g raclette cheese in slices
2 tbsp peppermint
pepper

Preparation Steps

  1. Toppings
  2. 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.
  3. Raclette pans
  4. 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.

Serves

  • 4 persons

Time

  • Preparation:
  • Total: