BLUE WINDOW | Food Travels in the Alps | Älplermagronen (cheese, macaroni, potatoes with onion rings)

Ãlplermagronen with Cabbage

Älplermagronen Klassiker

Peter Büchel of Restaurant Riet in Balzers, Liechtenstein makes this exquisite Alpine dish with strips of alpine green cabbage and dry-roasted oatmeal. This is the classic version, with onion rings and potatoes.

  • 3 litres milk, hot
  • 1 litre cabbage water
  • 600 g waxy potatoes, peeled, cubed small
  • 500 g magronen / maccheroni pasta / long macaroni
  • 300 g bergkäse (mountain) cheese, grated
  • 100 ml cream (optional)
  • Black pepper, pinch
  • Nutmeg, pinch
  • Salt

Onion Rings

  • 200 g onions, sliced into rings
  • 30 g white spelt flour / white wheat flour
  • 45 g ghee / clarified butter

Parboil potatoes, leave to cool, skin, cut into small cubes. Cook macaroni in the hot milk and cabbage water with a pinch of nutmeg and salt until the pasta is al dente. Add potato cubes for the last few minutes. Drain, return to pot, add cheese, cover and keep warm. Coat onion rings in flour. Heat ghee or butter in a large frying pan. Toss onion rings in the ghee or butter until crispy. If using bring cream to the boil, pour over the cheese-macaroni-potato mixture to the Ãlplermagronen. Season with black pepper and more nutmeg. Serve onion rings on top of the Ãlplermagronen.




Älplermagronen mit Wirz LIECHTENSTEIN alpine pasta with green cabbage

Long macaroni known as magronen in Switzerland
  • 500 g green cabbage, stalks removed, cut into thin strips
  • 500 g macaroni
  • 500 ml milk
  • 200 g Appenzeller, grated
  • 150 g onion, sliced
  • 30 ml rapeseed oil
  • 1 garlic clove, crushed
  • 10 g bouillon powder
  • Nutmeg, large pinch
  • Pepper, large pinch
  • Salt, pinch

Cook macaroni until al dente. Sauté onion in the rapeseed oil over a medium heat in a large, deep frying pan. Add garlic, cabbage and bouillon. Sauté for five minutes. Increase heat, add milk and bring to the boil. Reduce heat to low, simmer for ten minutes until the cabbage is soft. Season with salt and pepper. Drain macaroni, add to the sauce. Stir cheese into the sauce, season with nutmeg.