Raclette à la poêle


  • 1,5 kg de pommes de terre de taille moyenne
  • 1 emballage de pancetta MastroMD en cubes ou en tranches
  • 1 oignon coupé
  • 2 gousses d’ail coupées finement
  • 1/2 tasse (125 ml) de vin blanc
  • 450 g de fromage à raclette doux, en tranches épaisses
  • 1 emballage de salami de Gênes MastroMD, tranché en julienne large
  • 2 tasses de morceaux de baguette déchirée (1 à 2 pouces)
  • Sel et poivre fraîchement moulu
  • Garniture : 1/4 tasse (60 ml) de persil italien coupé et 8 petits cornichons français en tranches minces


  • Dans une casserole d’eau froide copieusement salée, ajouter les pommes de terre, porter à ébullition et faire cuire pendant 15 à 20 minutes selon la taille des pommes de terre. Quand la cuisson est terminée, égoutter les pommes de terre et les couper en deux.
  • Faire cuire la pancetta dans une poêle préchauffée à feu moyen pendant cinq minutes ou jusqu’à ce qu’elle soit dorée et croustillante. Ajouter l’oignon et faire cuire pendant trois à quatre minutes jusqu’à ce qu’il ait ramolli, puis ajouter l’ail. Mélanger et réserver.
  • Préchauffer le four pour faire griller (broil).
  • Incorporer les pommes de terre coupées à la poêle de pancetta et d’oignon pour amalgamer les saveurs.
  • À feu moyen-élevé, ajouter le vin blanc et laisser réduire de moitié.
  • Assaisonner de sel et de poivre et transférer dans un plat pour la cuisson d’environ quatre litres (25 cm sur 40 cm).
  • Couvrir les pommes de terre de tranches de fromage à raclette, puis parsemer le salami et les morceaux de baguette.
  • Faire cuire pendant environ 10 minutes jusqu’à ce que le fromage soit fondu et que le salami soit légèrement cuit.
  • Garnir de persil et des petits cornichons.
  • Servir avec une salade verte fraîche.

Products in this recipe

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Want to make this at home? You’ll need:
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