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Alpine maccaroni (Aelplermagrone) - Forno Bravo Forum: The Wood-Fired Oven Community

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Alpine maccaroni (Aelplermagrone)

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  • Alpine maccaroni (Aelplermagrone)

    A new one for the baked pasta threads. This is one of the Swiss national dishes, and also a good way of using up left overs.

    500 g boiled potatoes cut into 1/2 inch cubes
    200 g pasta (penne, maccaroni or similar) - cooked
    200 g Swiss mountain cheese - I like Appenzeller best, but Gruyere or Raclette are also ok. It needs to be fairly strong tasting anyway.

    Mix them all together and put in the oven at anywhere between 150 and 210 C until everything is well warmed through and the cheese has melted.

    In the meantuime you put 2 tblsp of butter and two large sliced onions in a frying pan and fry until golden brown. Then add 50 g milk, 50 g of cream and salt to taste into the pan with the onions (or a bit more, I usually just splosh a some in) and pour it over the cheese/potatoe/pasta mix.

    Serve with apple sauce.

    As usual it tried to run away when I took the photo, but it tasted very good! There seems to be something about the combination of onion and apple that just appeals to me....
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: Alpine maccaroni (Aelplermagrone)

    Looks really great Frances! I'm going to try this one! Is it a sin to throw in some meat in the mix?
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Alpine maccaroni (Aelplermagrone)

      You really had my tastebuds going there Frances until the applesauce....my brain went screeeeching to a halt! But I will give the idea time to settle in and try this sometime. Thanks for sharing and, as usual, your photos are wonderful.

      Comment


      • #4
        Re: Alpine maccaroni (Aelplermagrone)

        My Dad hates onions, so when he comes round and we're having this I make him a portion without onions. Seems a bit pointless, but he likes it that way...

        My point is this: Sure, add meat. Or leave out the apple sauce. Or add garlic. It won't be real Aelplermagrone anymore, but so what as long as it tastes good.

        Krosskraft, apple sauce goes with pork chops, doesn't it? Well, this is just the same only different
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

        http://www.fornobravo.com/forum/f8/p...pics-2610.html
        http://www.fornobravo.com/forum/f9/p...nues-2991.html

        Comment


        • #5
          Re: Alpine maccaroni (Aelplermagrone)

          Frances, is Emmental an acceptable variation for the cheese? This town also has medium cheddar, processed, and canned cheeses too
          GJBingham
          -----------------------------------
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

          -

          Comment


          • #6
            Re: Alpine maccaroni (Aelplermagrone)

            Hmm, Emmental is a bit mild. Maybe mix it with some strong tasting cheddar.

            Are there really only three kinds of cheese on sale in your town?? ... I'll trade you some Appenzeller if you like
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

            Comment


            • #7
              Re: Alpine maccaroni (Aelplermagrone)

              No Frances. Just kidding - but we don't have those listed on the recipe.
              GJBingham
              -----------------------------------
              Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

              -

              Comment

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