Alpine style macaroni with apple puree

Method

Apple puree

Wash and quarter the apples and remove the core. Cut the slices (with skin) into large pieces and put them into a small pot. Add water and cinnamon, cover and simmer over medium heat. Finely puree the apple pieces with a hand blender, sweeten a little if necessary and arrange in small bowls.

Älplermagronen – alpine style macaroni

Prepare salt water for the pasta. Dice the potatoes into 1-1.5 cm cubes and put them aside. Cut the onions into rings and slowly fry them in the frying pan with a little fat.

When the water boils, add the macaroni. After the first half of the cooking time, add the potatoes and cook until done.

Drain the pasta and potatoes well and return them to the pot.
And now all has to happen quickly: add cream, cheese and bouillon and mix everything well at high heat. Season to taste with salt and/or pepper. Make sure that nothing burns, but only reduces a little.

Arrange the macaroni in deep plates and add the onions on top. If you want to add a dash of colour, cut some fresh chives and sprinkle over the plates.

Recipe of the region HeidilandRheinWelten »