ÄLPLERMAGRONEN WITH APPLE SAUCE

Älplermagronen with Apple Sauce image

Provided by Lynn Dine

Categories Pasta

Time 1h

Number Of Ingredients 17

500 g(18 oz.) firm-cooking potatoes, cut in approx. 2-cm cubes
7 dl(3 cups) boiling salt-water
250 g (9 oz.) macaroni
2 dl(7 oz) heavy cream
¼ teaspoon muskat(nutmeg), optional
pepper, freshly ground, to taste
200 g(7 oz.) mountain cheese, such as emmentaler and gruyere
ONION RINGS
unsalted butter for frying
2 onions, cut into thin rings
2 tablespoon very fine semolina or flour
APPLESAUCE
1 kg(35 oz) apples (e.g. red boskoop)
2 dl (7 oz) water
3 teaspoon sugar
2 thinly pared lemon strips and
2 teaspoon lemon juice

Steps:

1. Heat the oven to 100 °C (212 °F)
2. Boil potatoes in a saucepan without lid for 5 minutes. Add Älplermagronen (Macaroni) and cook them "al dente" until the liquid is almost absorbed.
3. Pour cream over the potatoes and Macaroni, season to taste. Alternating with cheese, place the Älplermagronen in layers into the dish. Top with cheese. Bake approx.10 minutes in the center of the preheated oven until the cheese has melted.
4. Melt the butter. Mix onions and flour, shake off extra flour Fry in the butter(amount wasn't specified, but I would start with 2 tablespoons and add more as needed) at medium heat for about 5 minutes until crisp Place onions on paper towels and keep warm
5. Quarter the unpeeled and uncored apples. Boil quartered apples with water with sugar, lemon peel and juice in a covered saucepan at low heat until soft. Strain apples and liquid through a sieve directly into a bowl. Cool the applesauce.
6. Serving: Spread onion rings on the Älplermagronen and serve with applesauce