Alpine Macaroni with Applesauce
by Tavolino
A hearty Swiss classic made of pasta and potatoes, refined with cheese and cream, and served with crispy fried onions and sweet applesauce.
Ingredients
- Apples 600 g
- Apple juice 1 dl
- Sugar 2 tbsp
- Cinnamon stick 1
- Waxy potatoes 600 g
- Pasta (macaroni or elbow pasta) 250 g
- Grated cheese 250 g
- Heavy cream 1 dl
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- Onions 2
- Flour 1 tbsp
- Clarified butter to taste
Preparation
- 1
Peel the apples and cut into pieces.
- 2
Bring the apples, apple juice, sugar, and cinnamon stick to a boil in a pot.
- 3
Cover and cook the apples until soft, about 12 minutes.
- 4
Peel the potatoes and cut into approx. 1 cm cubes.
- 5
Cook the potato cubes and pasta in plenty of salted water until done.
- 6
Slice the onions into rings and toss in the flour.
- 7
Fry the onion rings in hot clarified butter until crispy.
- 8
Drain the potatoes and pasta and let them drip dry.
- 9
Layer the mixture with the grated cheese in a preheated dish or pan.
- 10
Season the heavy cream with salt, pepper, and nutmeg.
- 11
Pour the cream over the pasta and potato mixture.
- 12
Garnish with the crispy onions and serve hot.