Raclette - Swiss treats for good company

Everyone knows about the fund - old Swiss dish that unites friends around the pot of boiling broth and cheese (sometimes - chocolate), but now it clearly displaces another, no less matey, the dish from the Alps - raclette.

In principle, nothing too special about this raclette No - it's just melted fat cheese, which is poured specially prepared "stuffing" - boiled potatoes, pickles, meat - smoked and boiled, seafood, onions ... in short, everything that you would like to eat a hot cheese "frosting". To prepare raclette usually use a special device - rakletnitsu Which is a two-tier set of tiles with mini skovorodochek in which and it is necessary to melt the cheese slices. Pots filled with cheese and put in the lower tier, and stuffing - meat, mushrooms, ham, etc. - spread on the upper tier of the grill, where everything is quickly fried. Prepare raclette in small portions, which immediately need to eat again until the cheese is not frozen: on a plate put fried filler and fill it with cheese from a personal pan, then procedure rakletnitse repeated again and again ... well, fun way to indefinitely! Meanwhile raclette -vecherinka, in fact, good.

Wash down raclette As a rule, cold white wine - dry or vice versa, is very sweet, such as Sauternes. It is good and sparkling wine - but only if no fillers among the tomatoes and fresh cucumbers.

By the way, in Switzerland itself is not less popular and different way of preparing raclette. Buy a large circle eponymous cheese, cut it in half and put the cut to the fire. At this time, fill the dish dried meat, mushrooms, ham. Once the slice of cheese circle softens, scrape it a special "rakletnym" a knife in each bowl and placed on melting.

Sometimes you can find raclette and dessert option. For him, sliced ​​hard pears, cooked fresh berries - blackberries, raspberries, peaches and citrus slices. Grilled roasted just what is possible in principle to fry. Then pour fruits as cheese (the cheese is sometimes used with the addition of spices or peppers), and as the beverage is supplied to such a raclette sweet or cocktails cassis.

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Pischeblog Yulia Goncharova

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