Alpine Macaroni with Apple Sauce
The classic Swiss Älplermagronen — potatoes and penne baked with bacon, cream and Emmental, served with sweet apple sauce.
🍳 Cook: 55 min
Ingredients
| 1000 g | potatoes |
| 500 g | penne rigate pasta |
| to taste | salt |
| for the dish | fat for the dish |
| 4 heads | onions |
| 600 g | streaky bacon |
| 200 ml | cooking cream |
| 200 ml | vegetable broth |
| to taste | nutmeg |
| to taste | black pepper |
| 300 g | grated Emmental cheese |
| 1 bunch | bunch of wild onion (chives) |
| 1440 ml | apple sauce |
Instructions
Time to prepare: 55 min
- Peel the potatoes and cut them into cubes about 2 cm in size. Boil them for 10 - 12 min together with the pasta in a larger amount of salted water. Drain the water, rinse them with cold water and put them into a greased baking dish.
- Peel the onions and cut them into cubes. Separate the rind from the bacon and cut it into cubes. Sear it for 1 - 2 min in a non-stick pan. Add the onion and sweat it until it turns translucent. Deglaze with the cream and the broth, season with black pepper and a little nutmeg and let it simmer for 2 min.
- Pour over the pasta and stir gently. Sprinkle with the grated Emmental cheese and bake for about 30 min in an oven preheated to 200 °C.
- Cut the wild onion (chives) into rings and sprinkle it over the bake. Serve with the apple sauce. A green salad goes well with this dish.