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diff --git a/content/aelplermagronen.md b/content/aelplermagronen.md new file mode 100644 index 0000000..7103c94 --- /dev/null +++ b/content/aelplermagronen.md @@ -0,0 +1,39 @@ +--- +title: "Älplermagronen (Alpine macaroni)" +date: 2021-03-11 +tags: ['swiss', 'pork', 'potato', 'pasta'] +author: alexander-bocken +--- + +![Älplermagronen](/pix/aelplermagronen.webp) + +A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet. +It's the definition of comfort food for the Swiss. + +- 🍳 Cook time: ~30 minutes +- 🍽️ Servings: 4 + +## Ingredients + +- ~150g (1/3 lb) bacon cubes +- 3 onions (medium size) +- 400g (15 oz) potatoes (firm/waxy) +- 1 - 2L (1/4 - 1/2 gal) milk +- 400g (15 oz) macaroni (dry weight) +- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative. +- a jar of apple sauce + +Feel free to vary these amounts, it's not like this is anything strict. + +## Directions + +1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one). +2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough. +3. Peel potatoes and cut them into ~1 cm/half inch cubes. +4. When the onions have become sufficiently cooked, add potatoes. +5. Top everything with milk and let the potatoes cook for about 10 minutes. +7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni. +8. Shred your cheese. +9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is most likely due to using the wrong cheese. +10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here. +11. Serve with apple sauce. Should be eaten together, not as a dessert. |