for 4 person

Toppings

150 g	hulled pearl barley
	salted water, boiling
50 g	walnut kernels, coarsely chopped
90 g	Bündnerfleisch (Graubünden air-dried meat), cut into thin slices

Raclette pans

600 g	raclette cheese in slices
2 tbsp	peppermint, finely chopped
	pepper, as desired

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.

Show complete recipe