Anna Leveque’s cow’s ash raclette with Tom Cleary’s winter greens
This is a traditional dish from the Alps, eaten with potatoes and salad. I am using Anna’s cheese as it is fantastically rich and melts with ease.
500g – 700g of cow ash cheese or raclette cheese
1-12 boiled potatoes
Pickled onions and gherkins
Sea salt and freshly ground black pepper
Heat the cheese in a hot oven for 8-10 minutes, when it starts to melt take it out and cut it in half, spoon it on the sliced boiled potatoes, sprinkle with sea salt, black pepper and eat at once, how simple is that…..