Älplermagronen: pasta like from the Swiss mountain hut - with this unusual ingredient

    Hardly a dish tastes as good as onehearty meal,served with heavenlyBerg-Panorama.The steam-warm plate looks very different when it is served in height on a Swiss hut. Whether after hiking or skiing, the physical exertion ensures a lot of coal steam and the portion is welcome to be a little larger. Popular classics are above all the good old oneKaiserschmarrn,If it can be something sweet or heartyCuestons.

    This reminds of the latterTargeted,but with a small twist. Because thatTraditional Swiss court "Älplermagronen"could almost be seen as a fusion of cheese spaetzle and Kaiserschmarrn. This is to blameSurprising ingredient:namely apple. More precisely apple sauce, the traditional to thisis enough and astonishingly well fits. Whoever is still skeptical so far should definitelyThe ÄlplermagronenTry it out - it's worth it! We have the recipe:

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    Ingredients:

    For the macaroni

    • Salt
    • 500 g potatoes (solid -cooking)
    • 250 g of mackaroni chicken
    • 2 onions
    • 2 cloves of garlic
    • 1 the butter
    • 100 ml potato water
    • 300 g of whipped cream
    • 150 g Gruyère (grated)
    • black pepper
    • 1 TL mustard
    • ½Organic lemon (juice and abraded shell)
    • 3 tablespoons of walnut cores (roughly chopped)
    • 50 g breadcrumbs
    • ½Bund chives

    For the apple sauce

    • 1 kg of sour apples
    • 100 ml of liquid (apple juice or water)
    • approx. 50 g of sugar (to taste)
    • 1 tablespoon of lemon juice

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    Preparation:

    1. For thatapplesauceWash the apples thoroughly and cut them into pieces with a bowl and core. Then cover for about 20 minutes with about 100 ml of liquid, sugar and lemon juice in a saucepan. Then spread the mass through a sieve and let it cool completely.

    2. For theCartoffel-MakkaronyFirst peel, wash and cut the potatoes and cut into about 2 cm cubes. In a large saucepan, cook with water for 6–8 minutes of bite -proof. Then drain, collect the cooking water. In parallel, cook the noodles in plenty of salt water according to the package instructions, drain and drain.

    3. Finely dice the onions and finely chop the garlic. Braise both in a pan with 1 tablespoon of hot butter for 3-4 minutes. Add the collected potato water and the cream and let it simmer. Then remove the pot from the stove and stir in the cheese until it has melted. Season with salt, pepper, mustard, lemon juice and lemon peel.

    4. In a separate pan, roast the nuts and the crumbs one after the other. Sold the crumbs slightly, mix with the roasted nuts and let it cool. Finely cut the chives.

    5. Add the pre-boiled potatoes and pasta to the cheese cream sauce and heat carefully, do not bring to the boil. Finally mix in the chives. Arrange the finished potato macaroni on plates, sprinkle with the nut-crumbs mix and serve together with the apple sauce.