Alpine Baked Pasta Recipes
ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)
This recipe has been posted for play in Culinary Quest - Switzerland. Recipe found at http://www.tarasmulticulturaltable.com Älplermagronen (Alpine Macaroni) is a Swiss pasta dish made by layering pasta and potatoes with cheese, caramelized onions topping with, and serving with applesauce. It is the perfect comfort food as...
Provided by Baby Kato
Categories Pasta
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees F. Lightly grease large casserole dish.
- 2. Bring large pot of salted water to a boil.
- 3. In a large frying pan, melt butter over medium low heat. Add the onions and cook, stirring occasionally, until golden brown.
- 4. Once water comes to a boil, add cubed potatoes. As They begin to soften, about 5 minutes, add pasta. Cook, stirring occasionally, until potatoes are tender and pasta is just tender, about 7 minutes. Drain and gently rinse with cold water.
- 5. In a small bowl, season with salt and pepper cream.
- 6. Add 1/3 of pasta and potatoes to the bottom of prepared dish. Evenly cover with 1/2 of grated cheese.
- 7. Top with another 1/3 of pasta and potatoes, then top with remaining cheese, then remaining pasta and potatoes.
- 8. Pour the cream over the layers. Evenly cover with caramelized onions.
- 9. Cover and bake in preheated oven until heated through and cheese is melted, 10-15 minutes.
- 10. Serve hot over applesauce.
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- 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.
- 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.
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- To make the bacon lardons: add the bacon pieces to a cold frying pan and turn on the heat to medium heat. Cook lardons, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain on a paper towel-lined plate.
- To make the caramelized onions: In a frying pan over medium-low heat melt the butter. Alternatively cook the onions in 2 tablespoons bacon fat if you are cooking bacon lardons for the garnish (just use the same frying pan and remove all but 2 tablespoons of the fat from the pan). Add the onions, season with salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
- To make the applesauce: Place the apples in a saucepan with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
- To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It’s about 10 minutes for ziti. If using a smaller shape with shorter cook time (like elbows which need only 6 minutes for al dente) you may want to boil the potatoes for a couple minutes on their own before adding the macaroni. Drain the macaroni and potatoes.
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