Raclette: how to cook and eat a national Swiss dish

Raclette (from fr. Racler - “scrape”, “scrape”) is a Swiss national dish of molten cheese with various additives . A piece of cheese is fried by a grill, after which it is hot cut into a plate with a side dish.

Most likely, shepherds were invented by shepherds in the Alps. During halts, they laid cheese by the fire and, when it was warming, scraped it on bread and vegetables.

The dish with melted cheese is mentioned in the monastery manuscripts of the sixteenth century of the Swiss cantons Obvalden and Nidwalden. Now raclette is offered in public catering of any alpine village and metropolitan restaurants around the world. The dish is well known to skiers who are often in Switzerland and France. A special person is responsible for the correct delivery of the raclette in the restaurant - the rakler.

Raclette: how to cook and eat a national Swiss dish

Photo: Borough

To make a raclette at home, you will need a home rocket launcher.

Modern non-professional rocket launcher resembles a two-level grill. At the lower level, cheese is melted in portioned pans, and a snack is fried on top.

Raclette: how to cook and eat a national Swiss dish

Photo: comfort-max406mum. ru

The basis of the dish is good Swiss cheese and garnish to taste. Baby potatoes, bread, any pickled vegetables (gherkins, sun-dried tomatoes), ham or sausages, mushrooms, pumpkin, roast beef, shrimp are suitable.

Instead of rakletnitsa, you can heat the cheese in a non-stick pan. Cheese smells strongly when heated, so it is best to cook raclette in the open air or in a room with good ventilation.

The cheese hardens for four minutes. To keep it hot and malleable, heat it a little during lunch.

Cheese for raclette ripens for about a year and is produced in the form of round heads.

A suitable cheese should have a dense elastic texture with a pronounced mushroom smell, which, when heated, does not foam and does not flow. Special cheese for raclette in Moscow can be found in premium supermarkets.

Cheese made in Switzerland has a light floral aroma. There, cows feed not only on grass, but also on meadow flowers. French and Russian analogs of cheese are less fragrant and more fluid.

In Smolensk, cheese is made for raclette from milk of a special breed of cows, but so far its taste is far from the classic version.

Raclette: how to cook and eat a national Swiss dish

Photo: shutterstock. com

470 calories

Raclette: how to cook and eat a national Swiss dishRaclette: how to cook and eat a national Swiss dish

A hearty meal for long autumn gatherings with friends.

Raclette: how to cook and eat a national Swiss dish

COOKING TIME:

50 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Cheese (Swiss for raclette)

200 g

Cooking process

  1. Fry the mushrooms in a pan.
  2. Peel the potatoes, wrap in foil and bake in the oven at 200 degrees for 30 minutes.

    Salt and pepper the finished potatoes.

  3. Fry sausages and cut into pieces.
  4. Place all the ingredients in plates and pour over the melted cheese.

450 calories

Raclette: how to cook and eat a national Swiss dishRaclette: how to cook and eat a national Swiss dish

Sweet cream dish is rich in vitamin A, fiber and fats.

Raclette: how to cook and eat a national Swiss dish

COOKING TIME:

60 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Vinegar ( balsamic )

20 g

Cheese (Swiss for raclette)

300 g

Process preparations

  1. Peel the pumpkin and cut into pieces.

  2. Salt, pepper, wrap in foil and bake at 180 degrees for 40 minutes - until soft.
  3. In a blender, mix pumpkin with butter and a pinch of sugar until smooth.
  4. Boil the quinoa until cooked.
  5. For seasoning, mix honey, mustard and balsamic vinegar.
  6. Put on a plate pumpkin puree, on top of quinoa, pour honey-mustard dressing and sprinkle with seeds.

  7. Add melted cheese on top.

310 calories

Raclette: how to cook and eat a national Swiss dishRaclette: how to cook and eat a national Swiss dish

Raclette with shrimp and asparagus

Swiss dish with vegetables and shrimp.

Raclette: how to cook and eat a national Swiss dish

COOKING TIME:

30 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Cheese (Swiss for raclette)

100 g

Cooking process

  1. Boil the shrimp until cooked.
  2. Cut the cherry tomatoes into halves.
  3. Dip asparagus in salted water for 15 seconds.

    Take out and place in cold water.

  4. Cut the asparagus at random and fry in a pan in butter with salt and pepper.
  5. Put all the ingredients on a plate and pour over the melted cheese.

You can evaluate a correctly prepared raclette in the first Moscow

Raclette bar Borough

in Blagoveshchensky Lane, a five-minute walk from Patriarch's Ponds.

The Borough menu is built around alpine cheese with a floral aroma.

Like the Borough Market in London, it is melted here under a powerful professional grill.

Artyom Medyanik

Chef of the Raclette Bar Borough

- For a long time we chose cheese with an impeccable texture and a delicate aroma and settled on the handmade cheese of one of the oldest Swiss companies Lusten429erger. Production is located in the Langruti area. The company dates back to 1862, uses only high-quality alpine milk and strictly follows the traditional recipe.

In Borough, a raclette is served with baked potatoes, pearl onions and cucumbers, dried pork neck with avocado and asparagus, roast beef, shrimps, pumpkin, artichokes, quinoa, bulgur, green salad with edamame and other side dishes.

Black truffle can be added to all dishes.

Maxim Syreishchikov

co-owner of the Borough racquet bar

- Within a radius of five kilometers from us opened about ten places where raclette is served. We like to promote the dish and its culture. Let there be more such places! The main thing is to remember that raclette loves attention and cannot be allowed to cool.

In addition to the main location in Blagoveshchensky Lane, 1a, you can evaluate the Borough menu in the Tsvetnoy department store.

.

Search

Related Articles