You've probably heard that they eat a lot of cheese fondue and melted cheeses of all sorts in Switzerland. The Raclette is one of those special treats (also found in France, given that the Raclette cheese itself is French), requiring a very elaborate melting process, followed by pouring it over pickles and serving it warm. But since Raclette cheese is also easy to find in stores, we figured we'd give it a go at home and the result was up to our expectations and more :).
If you want a nice chronicle on how does the Raclette dish traditionally gets done and served the Swiss way, read David Lebovitz.
Ingredients (serves 2):
- 200 g Raclette cheese (don't be put off from the smell when you open the package, it's supposed to smell a bit weird - don't all authentic French cheeses do :)) ? - but will taste great)
- 200 g pickled cucumbers
- 25 g pickled ginger
- 1 large red onion
- 1 teaspoon of our pickled mustard (optionally, but it gives a wonderful flavor)
Pre-heat the oven at 180 C (medium gas). Peel the red onion and cut it into wedges:
Put it into 2 heat-proof bowls (ramekins) and add the pickled ginger on top:
Slice the cucumbers and add them too:
Put the Raclette cheese on top:
Top with the pickled mustard, then place the bowls in the oven and let the cheese melt for about 20-25 minutes. Take 'em out and serve right away, dig in! :)
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