Lagrange Raclette 6 Modo De Empleo página 41

RECIPES
Raclette recipes:
Suggestions: Select a nice Raclette cheese. Plan for
approximately 200 g of cheese per person.
LA RACLETTE
Serves 6
Ingredients: 1.2 kg Raclette cheese cut into thin slices; 12
potatoes; variety of cold meats (e.g., cooked ham, cured raw
ham, smoked ham, dried meats, Grisons meat cut into thin strips,
sausage); side dishes as desired (cocktail onions or other pickles/
chutneys).
Cook the potatoes in their skins and then place them on the
upper glass tray in a heat-resistant dish containing enough water
to cover the bottom. Add one or more slices of Raclette cheese to
each pan. Heat the cheese until its surface forms a thin, golden
crust.
Serve with the cold meats, salad, cocktail onions, pickles and
chutneys, mushrooms, a dash of ground white pepper on the
cheese, sliced tomatoes or aubergines, etc.
LA RACLETTE 4 SAISONS
Ingredients: 1.2 kg Raclette cheese; variety of cold meats (e.g.,
Grisons meat, cooked or cured raw ham, sausage); salad; quail
eggs; smoked lardoons, cubed.
Steam or boil the potatoes in their skins. Halve the potatoes and
place them on the upper glass tray to keep warm in a heat-
resistant dish containing enough water to cover the bottom. Heat
the cheese in the pans until it begins to melt and add the smoked
lardoons.
Serve with side dishes depending on the season:
Spring: asparagus tips, cherry tomatoes, carrots, turnips,
potatoes...
Summer: celery stalks, grilled sweet peppers, basil leaves,
pineapple pieces, courgettes, cauliflower...
Autumn: sweet corn, nuts, hazelnuts, raisins, sliced chestnuts,
artichoke hearts, smoked lard, cocktail onions...
winter: meatballs, sliced roasted veal or chitterlings...
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Serves 6