Sugar Snap Pea and Red Pepper Raclette

Ingredients

• 500 g sugar snap peas
• 1 red bell pepper
• Salt
• ground black pepper (freshly ground)
• 80 g truffle butter (in a jar)
• 100 g Pecorino cheese (grated)

Instructions

1. 1.

   Wash the sugar snap peas and cut them diagonally in half. Wash, trim, halve, seed, remove all white membranes from the bell pepper, and slice it crosswise into strips.

2. 2.

   Blanch the vegetables in boiling salted water for about 2 minutes, then drain, shock in cold water, and let them dry.

3. 3.

   Melt the truffle butter. Place the vegetables in a raclette pan, season with salt and pepper, drizzle some truffle butter over them, sprinkle with Pecorino cheese, and bake in a hot raclette appliance for about 6–8 minutes.