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Graubünden raclette pans
Nutrition facts per serving:
- Energy in kcal about 801
- Fat about 53g
- Carbohydrates about 25g
- Protein about 54g

This is needed
for 4 people
Toppings
- 150 g hulled pearl barley
- 50 g walnut kernels, coarsely chopped
- salted water, boiling
- 90 g Bündnerfleisch (Graubünden air-dried meat), cut into thin slices
Raclette pans
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- 2 tbsp peppermint, finely chopped
- 600 g raclette cheese in slices
- pepper, as desired

And that's how it's done
Toppings
Bring the barley to the boil in salted water and simmer for approx. 25 mins. until soft, then drain and plate up. Dry-roast the walnuts in a non-stick frying pan, remove, plate up. Without adding any oil, fry the air-dried meat in the same pan until crispy, remove and plate up.
Raclette pans
Place the cheese in the raclette pans and melt under a raclette grill for approx. 8 mins. Garnish with mint, season, enjoy with the toppings.