Raclette - a Swiss national dish of cheese, originally from the canton of Valais. Farmers in Valais in a similar way piquant cheese melted on charcoal. The soft layer in the context of head cheese is scraped with a spatula with the rest of the firm, and it is eaten with boiled potatoes in their skins. In today's homes is not possible to cook this dish on charcoal, so the industry began to produce special raclette grills for two types.
Potatoes - 5-6 pcs.
Hard cheese - 300 g
red and green peppers - 1 pod
Pickled onions - to taste
Pickled cucumbers - 200 g of
small corn on the cob - 200 g
mushrooms marinated - 200 grams of
freshly ground pepper
How to prepare
Potato wash, boil in their skins in plenty of salted water, then peeled and put in a warm place (not cool).
For garnish pepper pods washed under running water, remove them from the seeds and cut into strips or rings. Putting them together with pickled vegetables and mushrooms, pre-cut into thin slices. Spread in bowls.
Cheese sliced such a magnitude that they could fit into special skovorodochki for baking. Heat the rakletnitsu melted cheese, which lay boiled potatoes, cut into slices. Peppers, served with a side dish. more recipes