RACLETTE WITH PASTA AND BEET JUICE

Name: RACLETTE WITH PASTA AND BEET JUICE
Yield: 2 servings
Ingredients: 200 g pasta (Hörnli / small Swiss macaroni); 300 ml beet juice; 300 ml water; 1 null garlic clove, crushed; null some salt; null some lovage (Maggikraut); 5 null pickles; 300 g raclette cheese, cliced

Servings

2 Persons

Difficulty

Easy

Ingredients

For the raclette with Hörnli pasta and beet juice
200 g pasta (Hörnli / small Swiss macaroni)
300 ml beet juice
300 ml water
1 garlic clove, crushed
Some salt
Some lovage (Maggikraut)
5 pickles
300 g raclette cheese, cliced

Preparation

We start by adding the beet juice together with water to a pan and bringing it to a boil. Once the liquid is bubbling, lightly season with salt, add the crushed garlic, and cook the pasta in it until all the liquid has been fully absorbed.

In the meantime, slice the cornichons into thin rounds and cut the lovage into fine strips. Then mix both into the pasta to create a savory and aromatic base.

Now fill the mixture into the raclette pans, generously top with raclette cheese and let it slowly melt in the raclette oven.

Beet Pasta with Raclette Cheese: Colorful Delight from the Pan

Raclette with a Twist: Pasta with Raclette Cheese! In this recipe, you combine creamy melted Raclette cheese with fine pasta cooked in beet juice – giving the dish a beautiful color and a unique flavor. Refined with pickles, lovage, and garlic, it becomes a hearty treat that fits perfectly into every raclette pan. Also ideal for spontaneous preparation with the LONGFIRE rechaud and the SIERRE raclette top – raclette fun without cable clutter, wherever and whenever you like.

Watch the video

Beet Pasta with Raclette Cheese: Colorful Delight from the Pan

You can prepare this recipe using the following products

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RACLETTE WITH PASTA AND BEET JUICE

Ingredients

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Preparation