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Raclette

Raclette
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Ingredients

VARY THE CHEESE:
- Camembert
- Cheddar
- Emmenthal
- Goat
- Mozzarella
- Oka
- Raclette
- Swiss
- Other Quebec cheeses

 

FOR A TYPICAL FRENCH RACLETTE:
- Cooked ham
- Sausage
- Baby potatoes, cooked and sliced
- Small pickles
- Small pickled onions

FOR A RACLETTE WITH MORE VARIETY:
- Mushrooms, sliced
- Prosciutto
- Vegetables, blanched (broccoli, cauliflower, asparagus)
- Seafood (cooked shrimps, small scallops, etc.)
- Fish (cooked tuna, smoked or marinated salmon, etc.)
- Slices of apple or pear
- Nuts
- Sausages, cooked and sliced (merguez, Italian and Toulouse)

 

NOT TO FORGET
- Different types of bread
- Lettuce
- A few fixings (homemade ketchup, pickles, beets, etc.)

Directions

Melt the raclette cheese over your favourite combination of the above ingredients.

 

RACLETTE ACCOMPANIMENTS

 

Proscuitto-Wrapped Squash

INGREDIENTS

1 buttercup squash

15 to 18 slices of prosciutto

Freshly ground pepper

DIRECTIONS

1.Peel and core the squash. Cut flesh into wedges and steam for eight minutes.

2.Let cool, season with pepper and wrap prosciutto around each wedge.

 

Aspargus Bundles

INGREDIENTS

1 bunch asparagus, trimmed

15 thin slices Calabrese salami (or other oval-shaped salami)

DIRECTIONS

1. Blanch the asparagus for two minutes in salted boiling water, then plunge into ice water.

2. Drain asparagus and wrap a slice of salami around bundles of a few spears.

 

Wine-Poached Pears

INGREDIENTS

3 firm pears

125 ml (1/2 cup) hazelnuts

1 bottle dry white wine

DIRECTIONS

1. Cut each pear in half. Remove pit and cut pear into wedges

2. In a saucepan, boil the wine. Add the pears and hazelnuts, and cook for 12 minutes.

 

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on SAQ.com. Bottles may vary in appearance from the ones shown in product pages.
*SAQ.com reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.