Aelplermagaronen
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Catégorie: Hors d`oeuvre Recette typique de: Suisse Préparer en: 15 minutes Portions: 4 personnes |  |
| Ingrédients: 1lb medium sized potatoes (suitable for boiling) ½ lb macaroni ½ strong cheese, grated (e.g. Appenzeller) 2 fluid oz cream 1 fluid oz milk 2 large onions 1-2 cloves garlic butter greasing the pan salt flour for sprinkling clarified butter for frying |
Methode: Peel the pototoes and cut into cubes (slightly smaller than the macaroni, so that they both cook in the same time). Cook macaroni and potatoes together in lightly salted water until the macaroni are "al dente". Drain well. Grease an oven-proof baking dish, and lay in it alternate layers of the potato/macaroni mixture and the grated chese Boil up the cream and milk and pour them over the dish. Put the dish in the middle of the preheated oven, and leave for around 10 minutes, until the cheese has melted but not changed color. Meanwhile slice the onions into thin rings and chop the garlic finely. Sprinkle with flour, and fry until golden in the butter, turning constantly. Allow to drain on kitchen paper, and arrange over the macaroni. |