Peter Büchel of Restaurant Riet in Balzers, Liechtenstein makes this exquisite Alpine dish with strips of alpine green cabbage and dry-roasted oatmeal. This is the classic version.
1 litre milk / water 600 g waxy potatoes, peeled, cubed small 300 g large macaroni 300 g bergkäse (mountain cheese) / young Tilsiter cheese, grated thick 200 g onions, sliced into rings 100 ml cream 45 g ghee / clarified butter 30 g white spelt / white wheat flour Black pepper, pinch Nutmeg, pinch Salt
Cook macaroni and potatoes in the milk or water with a pinch of salt until the pasta is al dente and the potatoes are tender, drain, place in a bowl, coat with cheese, cover and keep warm. Coat onion rings in flour. Heat ghee or butter in a large frying pan. Toss onion rings in the ghee or butter until crispy. Bring cream to the boil, pour over the cheese, macaroni and potato mixture – the älplermagronen. Season. Serve onion rings on top of the älplermagronen.
Älplermagronen mit Wirz (alpine macaroni with green cabbage)
400 g green cabbage, stalks removed, cut into thin strips 400 g macaroni / penne 250 ml milk 250 ml water 200 g Appenzeller, grated 150 g onion, sliced 30 ml rapeseed oil 1 garlic clove, crushed 10 g bouillon powder Nutmeg, large pinch Pepper, large pinch Salt, pinch
Cook macaroni until al dente. Sauté onion in the rapeseed oil over a medium heat in a large, deep frying pan. Add garlic and cabbage. Sauté for five minutes. Increase heat, add milk and bring to the boil. Add water, bring to the boil. Add bouillon, reduce heat to low, simmer for five minutes. Season with salt and pepper. Drain macaroni, add to the sauce. Stir cheese into the sauce, season with nutmeg.
INDIGENOUS INGREDIENTS = Appenzeller Cheese | Swiss Bergkäse Cheese | Green Cabbage | Swiss Milk | Swiss Potatoes | Swiss Spelt | Tilsiter Cheese
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