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 4½ tablespoon of flour2 tablespoons rapeseed oil1 tablespoon of butter250 g of cook-resistant potatoes2 onionssalt350 g of macaroni (maccheroni dell’alpigiano)200 g of gruyère2 dl of semi-fat creampeppermarjoram for garnishPreparationCut 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. .
