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Graubünden raclette pans
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 801
  • Fat about 53g
  • Carbohydrates about 25g
  • Protein about 54g
This is needed
This is needed for 4 people
  • 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
  • 2 tbsp peppermint, finely chopped
  • 600 g raclette cheese in slices
  • pepper, as desired
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And that's how it's done
And that's how it's done
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.

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