Raclette
with seasoned silverskin onions and salami
Ingredients for 4 people
- 1Small fennel bulb
- 250 gKühne Silverskin Onions
- 250 gTaleggio cheese (alternative: young or middle-aged gouda)
- 125 gItalian fennel salami (in fine slices)
- Freshly ground mixed peppercorns
Nutritional information
Approx. 360 kcal (1510 kJ) / 21.7 g protein / 28.2 g fat / 5.2 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Remove the outer leaves and stalk from the fennel, rinse, pat dry and cut into very thin strips. Drain the Kühne Gourmet Selection Silverskin Onions and cut into halves. Cut the taleggio cheese into thick slices just over 0.5 cm in size.
2. Distribute the salami slices on the raclette pans. Top with fennel strips and Kühne Gourmet Selection Silverskin Onions, season lightly with pepper. Top with cheese slices.
3. Preheat the raclette oven. Bake the pans with their contents in raclette oven until the cheese is melted and lightly brown.
