Raclette - baked cheese with toppings
The raclette recipe was invented by Swiss shepherds in the 19th century in the canton of Valais. Back then, the dish was not called "raclette" but "fromage rôti" or baked cheese. The method of preparing the dish was based on heating half of the cheese disk directly on the fire and scraping the melted part onto a plate.
Today's home raclette is an electric appliance that comes in a variety of versions. We put a raclette grill in the middle of the table, each of the revelers fills their pans with cheese, vegetables, fruit or cold cuts. Dinner with raclette is an idea for a nice social gathering and great fun.
There are not only differing opinions on the choice of raclette cheese, but also on the choice of toppings. In the end, everything is allowed, the condition - it's supposed to taste good! Fortunately, everyone can decide for themselves how to compose their pan. My suggestion is two types of cheeses, broccoli, tomatoes, mushrooms and sausage. I chose Polish raw maturing sausage (Balcerzak) is deliciously seasoned, so there is no need to season the whole dish anymore. Another advantage of this sausage is that it does not require refrigeration, so we can prepare the raclette even in the garden without worrying that the sausage may spoil.
Ingredients out of 10 - 12 servings
250 g of cheddar cheese
150 grams of mozzarella cheese
500 g broccoli, only florets
250 g of small colored tomatoes
100 g Polish raw maturing sausages Balcerzak
Divide the broccoli into florets and throw them over boiling water with a pinch of salt and sugar for 5 minutes. After this time, fish out the broccoli, pour it with very cold water and drain it. Slice the sausage and mushrooms, wash and dry the tomatoes.
We heat up the raclette device. Put in the order of small pans: a slice of cheddar cheese, a piece of mushroom, a few broccoli florets, and tomatoes. Arrange the pieces of mozzarella and put the slices of sausage on top. We put the pans under the raclette grill and wait for the cheese to melt and the sausage to brown.
Gently slide the finished dish from the pan onto the plate and off we eat right away. We can add pieces of baguette previously sprinkled with olive oil and smeared with garlic, grilled on the top raclette plate. They match the dish also various types of pickles or silage. We can also provide ketchup or different sauce... Anything we like is allowed, there's no limit here!