Beginner’s Raclette
INGREDIENTS
- 150 to 200g of Raclette cheese per person cut in thick slices
- You’ll want to have 3 varieties of specialty deli meats (125g to 150g of each). We recommend:
- 2-3 packages of any of our Charcuterie Trios or a mix of the following:
- 1 package Mastro® Prosciutto Cotto
- 1 package Mastro® Hot Genoa salami
- 1 package San Daniele® Prosciutto
- test
Directions
- POTATOES: Add the potatoes to a pot of generously salted cold water, bring to a boil. Let the potatoes cook 15 to 20 minutes, until the tip of a knife comes out loosely.
- SALAD: In a salad bowl mix together, vinegar, mustard and a pinch of salt. Add oil and mix again. Toss the salad in the vinaigrette and finish with pepper
- Arrange a few Potatoes, Salad, 3-4 slices of Charcuterie Meats and accompaniments on 4 separate plates.
- Preheat oven to 375°F (190°C) or set broil to low temp, if you have this option.
- Poor 1 tsp of olive oil in the cast iron pan
- Cover the bottom of the skillet with one slice of cheese.
- Put the skillet in the oven and let it melt 5 to 8 minutes.
- When the cheese is melted, serve immediately over the dish. Repeat until all plates are covered in Raclette Cheese. *Be sure to put something under the very hot cast iron pan, it will be hot!
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