Emmentaler Alpine macaroni

  • 25 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian

Ingredients for 4 Portions

350 g potatoes
4-5 dl stock
5 dl milk
Pepper, salt
300 g Traditional Swiss Alpine Macaroni (pasta)
2 large onions
2 tbsp flour
2-3 tbsp cooking butter
200 g strong Emmentaler AOP

Star of the dish

Peel the potatoes and cut into cubes of around 1.5 cm. Boil the potatoes with stock, milk, pepper and a little salt. Add the Alpine macaroni. Leave to boil gently for 8-10 minutes, stirring frequently. In the meantime cut the onions into thin rings. Cover with flour, then lift and shake off the excess flour. Fry the onion rings until crispy in the hot butter. Finely grate the Emmentaler AOP. Mix the grated Emmentaler AOP with the pasta and season to taste with salt and pepper. Distribute the onion rings over the Alpine macaroni. Goes well with apple puree.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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  • Recipe iconsimple
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