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Raclette de pommes de terre au capocollo

INGREDIENTS

  • 1 1/2 lb (500 g) de petites pommes de terre, coupées en moitiés
  • 2 c. à table (30 ml) d'huile d'olive
  • 1 paquet (125 g) de Capocollo MastroMD, en tranches
  • 8 oz (250 g) de fromage à raclette en tranches
  • 1/3 tasse (75 ml) de cornichons miniatures

Directions

  • Préchauffer le four à 425 °F (220 °C). Mélanger les pommes de terre avec l'huile d'olive; disposer sur une plaque à pâtisserie tapissée de papier-parchemin. Cuire au four de 20 à 25 minutes ou jusqu'à ce que les pommes de terre soient dorées.
  • Retirer du four; déposer le capocollo et les tranches de fromage uniformément sur les pommes de terre. Cuire au four de 8 à 10 minutes ou jusqu'à ce que le fromage ait fondu. Servir avec des cornichons.
  • Astuce : si désiré, remplacer le fromage à raclette par de l'emmental ou du gruyère.

Products in this recipe

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Ingredients
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1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
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