Try This: Alpen Macaroni

Kitchen management is a challenge at the best of times. Throw in a global pandemic, a nationwide lockdown and several shopping restrictions, and we’ve got a task on our hands. 

But, with a bit of time, some creativity – and with the ability to digitally share our recipes and ideas – we’ll be able to share some easy-to-follow recipes in each newsletter bulletin. First up, it’s my Alpen Macaroni… 

In the mid 70s I spent a couple of years working in Switzerland, mainly in the Engadine Mountains around St Moritz and Davos. This pasta dish was always a big hit at the staff table. Hot, cheesy and comforting – it’s quick, simple and cheap to make; perfect lockdown food!

The apple sauce is a bit of an oddity – a peculiarly Swiss thing, but it really helps cut through the richness of the pasta gratin. Try it with a leaf salad and a fairly sharp, mustard dressing.

 

 

ALPEN MACARONI

INGREDIENTS:

225g Maris Piper (or other maincrop potatoes, peeled and cut into 1.5cm cubes)
125g macaroni or penne
15g butter
1 finely diced onion
70g streaky bacon, cut into chunks
2tbls white wine
140ml chicken stock
240ml whipping cream
Salt and pepper, to season
½tbsl chopped parsley
25g grated Gruyere cheese

METHOD:

  • Bring a pan of salted water to the boil and add the potatoes. Simmer for 3 or 4 minutes before throwing in the pasta.
  • Continue cooking until the potatoes are tender and the pasta al dente. Drain in a colander.
  • Melt the butter in a wide pan and sweat the onions and bacon until the onions are soft.
  • Add the wine, scraping the base of the pan to release any tasty residue.
  • Simmer and reduce the wine by half, then add the stock and cream.
  • Add the pasta/potato mix and simmer on a low heat until the liquids are absorbed and the mixture is thick and unctuous.
  • Adjust the seasoning with salt and pepper before stirring in the chopped parsley.
  • Transfer to an ovenproof dish, scatter the grated cheese over the top and glaze under the grill or in a hot oven.
  • Serve with apple sauce on the side, and a green salad.

 

APPLE SAUCE

INGREDIENTS:

300g Bramley apples
½ cinnamon stick
1 clove
1 pinch grated nutmeg
¼ lemon (juice)
½tsp caster sugar
2tbsl water
1½tsp butter

METHOD:

  • Peel, core and dice the apples.
  • Put into a stainless steel pan with the sugar, lemon juice, water, butter and spices.
  • Cover and cook gently for 15-20 minutes, or until the apples collapse.
  • Remove the cinnamon stick and clove, then puree the apples with a hand blender.
  • Cool and serve.
  • This will make more than you need, but it freezes well. You can use a store-bought alternative if you wish. You won’t get the sack!