Legendary Dishes | Älplermagronen (pasta, cheese and potatoes)

LIECHTENSTEIN SWITZERLAND

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.

LIECHTENSTEIN
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

LEGENDARY DISHES


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