Raclette With Farfalle Cornichons And Sautéed Onions Food

RACLETTE

Steps:

• Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.

BAKED RACLETTE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
• Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
• Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

RACLETTE

Steps:

• In a large pot combine 8 cups water, potatoes and 1 tablespoon salt. Place over high heat to bring to a boil, then reduce heat to low and simmer until potatoes are tender when pierced with a fork, 15 to 25 minutes. Drain and set aside.
• If you have oven-proof plates, preheat a broiler. If you do not have oven-proof plates, preheat oven to 250 degrees. When cool enough to handle, cut the potatoes in half lengthwise. Divide the warm potatoes, cut-side up, evenly among four plates, arranging them in a pinwheel pattern.
• Arrange one quarter of the cheese slices in a single layer over each portion of potatoes, taking care to completely cover all potatoes. Broil or bake until cheese melts, about 3 minutes in a broiler or 10 minutes in an oven.
• Season with salt and pepper to taste. Serve hot, garnished with scallions sprinkled on top. Cornichons, pickled onions and pickled cauliflower are optional accompaniments. If desired, the dish may be served with a green salad.

RACLETTE WITH FARFALLE, CORNICHONS, AND SAUTéED ONIONS

Steps:

• 1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
• 2. Heat olive oil in a pan over medium heat. Sauté onions until they are soft and lightly browned, about 8 minutes. Heap pasta into 4 bowls and top with onions.
• 3. Fire up the broiler and brush a piece of aluminum foil lightly with oil.Put cheese, rind side down, on foil and place directly under heating element. As soon as the cheese has bubbled and melted, which should take about 2 minutes, tip it over a bowl of pasta and scrape a quarter of the cheese off; repeat for the other three bowls of pasta. Sprinkle with cornichons and serve; eat immediately, as the cheese cools off quickly.