Swiss alpine apples, a traditional dish with a twist
The Swiss alpine macaroni is a traditional dish and well known in the German part of Switzerland. It will be served up in the mountains and it’s a very popular menu during the winter season as well. As contrast to the salty and creamy sauce apple pieces or apple squish will be served as side dish to give a fresh and fruity taste.
Why not to serve the macaroni in a roasted apple? This meal will give a special twist and your family will love it. Autumn is the apple season and so the apple will play the main part in the kitchen.
Alpine apples, a rustic dish published in the Chef’s Handyman food blog
To make the sauce, cut the onions in slices. Melt 3 tbsp. of powdered sugar in a non-sticking frying-pan. Add the onions and caramelizes them. Heat olive oil in a pan. Add 2 tbsp. of onion pieces, 1 cup of cream and 2 tbsp. of Pastis. Season the sauce with salt and black pepper. Add 4 tbsp. of grated parmesan cheese.
Cook the macaroni in salt water until soft then drain them.
Preheat the oven at 200°C or 400°F. To prepare apples, cut away the top of the apples. Hollow out the apples. Sprinkle them with lemon juice. Fill in the macaroni. Add 2-3 tbsp. of sauce. Set on top the onions. Add parmesan cheese. Close the apple with the top.
Oil an oven-proved form. Add the filled apples and roast them in oven for about 30 minutes.
When finished, place the apples on a plate. Garnish with the remaining sauce, the onions and the herbs.
Chef’s Handyman tip: Substitute Pastis with 1 tsp. of anise. Enrich the meal with roasted bacon slices.
Shopping list (4 apples as side dish, 8 apples as main course):
Fruits: 4-8 apples, 1 lemon
Vegetables: 1-2 onions
Pasta: 250 g or 13 oz. macaroni
Dairy Products: 2,5 dl or 1 cup cream, parmesan cheese
Spices: Salt, black pepper
Spirits: 2 tbsp. Pastis
Baking Ingredients: 1-2 powdered sugar
Oil: 4 tbsp. olive oil
Have a great weekend, yours Chef’s Handyman team!
