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SWISS RACLETTE




Source of Recipe


On The Waterfront Cafe, Venice Boardwalk, LA, CA


List of Ingredients




800 gr. (28oz) of Raclette cheese (from Switzerland), per person 200-250 gr. (7-9oz)

(You should be able to find Raclette cheese in any better food supermarket)

20 small, hot, unpeeled boiled potatoes

mixed Pickles (Cornichon, Cocktail Onions, Baby Corn, marinated Onions and Mushrooms)

Paprika powder

Fresh ground Pepper from a Peppermill

Recipe



Traditional way:

Traditionally the Raclette is prepared in placing ½ of a wheel in front of a open fire. As soon as the cheese surface starts to melt, it is scraped of with a large knife in to a warm plate. Season with ground Pepper. Take a hot potato and some Pickles and eat immediately. Don’t allow the cheese to get cold. You don’t have to wait till everybody is served, eat when ever you have been served.

Today the cheese is cut 3mm (1/10 inch) thick slices, placed on a skillet and melted in the oven or under a special Table Raclette Grill which you can buy .

Alternative way:

Cut the cheese in 3mm (1/10 inch) thick slices. Cut the potatoes in 3mm (1/10 inch) thick slices too. Place the potatoes first on a skillet and put the cheese on top of it. Use one Skillet per person. Season the cheese with paprika. Put the skillet in the top level of your preheated oven (Temp. Broil). The Raclette is ready when the cheese is melted and starts to take some color. Season with ground pepper.

Eat the Raclette while it is hot, don’t let the cheese get cold again.

Serves 4.