Among the traditional swiss dishes, the alplermagronen stands out, a rich first course (and also a second course) that will satisfy the most robust appetites.
Among the ingredients we find pasta, onions, cheese, cream and potatoes.
The alplermagronen recipe
Ingredients for 4
½ tablespoon of flour
2 tablespoons rapeseed oil
1 tablespoon of butter
250 g of cook-resistant potatoes
2 onions
salt
350 g of macaroni (maccheroni dell’alpigiano)
200 g of gruyère
2 dl of semi-fat cream
pepper
marjoram for garnish
Preparation
Cut the onions into thin rings. Sprinkle them with flour and mix well. In a pan, heat the oil and butter. Sauté the onions over medium heat for approx. 10 minutes, until crispy. Remove them and let them drain on kitchen paper. Cut the potatoes into cubes and boil them in plenty of salted water for 5 minutes. Add the macaroni and boil everything al dente for 8-10 minutes. Drain and drain well. Transfer everything to the pan. Remove the crust from the cheese and cut it into cubes. Add the cheese and cream to the pasta and, with the heat off, leave to rest covered for approx. 5 minutes, until the cheese has melted. Season with pepper and sprinkle with onions. Garnish with marjoram. Serve with apple wedges.
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