Lplermagrone Recipes

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)

Steps:

• Preheat oven to 375˚F. Lightly grease a large casserole dish.
• In a large frying pan, melt butter over medium low heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until golden brown and caramelized. This will take about 30 minutes.
• Bring large pot of salted water to a boil.
• Once water comes to a boil, add the cubed potatoes. As they begin to soften, after about 5 minutes, add the dried penne. Continue to cook, stirring occasionally, until potatoes are tender and pasta is barely tender, about 7 minutes. The pasta will cook a little further as it bakes. Drain and set aside.
• In a medium bowl, season cream with salt, pepper, and about 1/4 teaspoon freshly grated nutmeg.
• Add 1/3 of penne and potatoes to the bottom of prepared dish. Evenly cover with 1/3rd of the grated cheese. Top with another 1/3 of penne and potatoes. Top with another 1/3rd of the cheese, then remaining penne and potatoes. Top evenly with the remaining shredded cheese. Pour the seasoned cream over the layers.
• Bake in preheated oven until heated through and the cheese is melted and bubbly, about 15-20 minutes. Remove from the oven and evenly top with the caramelized onions.
• Serve the Älplermagronen hot either over the applesauce or with the applesauce on the side. If desired, top with a little fresh parsley or chives.

ÄLPLERMAGRONE (HERDSMAN'S MACARONI)

Steps:

• Heat the oven to 100 °C (212 °F).
• Boil potatoes in a saucepan without lid for 5 minutes.
• Add macaroni and cook them "al dente".
• until the liquid is almost absorbed. Strain and return to pot.
• Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste.
• Alternating with cheese, place the macaroni in layers into a 2 litre dish.
• Top with cheese.
• Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
• Optional Onion Ring Topping:.
• Melt the butter. Mix onions and flour, shake off extra flour.
• Fry in the butter at medium heat for about 5 minutes until crisp.
• Place onions on paper towels and keep warm.

ÄLPLERMAGRONE

Steps:

• A variant on the theme: in the Swiss canton of Nidwalden, Aelplermagrone is prepared with equal amounts of macaroni and potatoes (peeled and diced). Dried apple slices are traditionally served as a side dish.
• Bring the milk and one tablespoon of salt to a boil. Add the noodles, reduce the heat, and cook over a low heat until done, stirring occasionally. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk).
• While the pasta is cooking gently saute the onions in butter, and garlic cloves, keeps it low and slow so as not to burn the onion or garlic, which would make it bitter.
• Empty the noodles into a pre-heated bowl: mix in cheese and pepper. Top with onions which have been sauteed in butter, and garlic cloves.
• The aelplermagrone can be served at this point: often a green salad is served alongside. But if you prefer, you can also turn the mixture into a casserole and bake it in the oven long enough to brown the top nicely -- usually about twenty minutes at 400° F / 200° C.

CHEF JOHN'S GREMOLATA

Steps:

• Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.