Preparing the raclette
Allow about 250-300 g of raclette cheese per person. The cheese tastes delicious if
garnished with, e.g., onion rings, garlic slices, diced chillies or tomatoes, pineapple or pear
pieces.
These ingredients may be grilled with the cheese on the pan. Only add sea son ings, however,
after you have prepared the raclette. Many spices burn in the heat and develop a bitter taste.
Serve with fresh jacket potatoes. Side dishes such as pickled gher kins, pearl onions, olives,
etc., are also ideal.
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