Single Alplermagronen with Apple Sauce | Supa

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🍱Lunch🟢Easy⏱45 minPasta

Single Alplermagronen with Apple Sauce

Name: Single Alplermagronen with Apple Sauce
Total time: 45 min
Yield: 1 portions
Ingredients: 20 g Gruyère Cheese Finely grated; 15 g Cream Heavy whipping cream, weighed in grams; 0.5 tbsp Butter Unsalted, all for onions; 80 g Potato Raw, scrubbed skin-on edible weight, cut into 1 cm cubes; 35 g Onion Very thin rings; 80 g Apple Raw eating apple with skin, cored edible weight, finely diced; 35 g Pasta Dry short macaroni with a package cooking time of 8-10 minutes; 1 tbsp Apple juice 100% apple juice; 3 cups Water Pasta and potato boiling water, discarded; 2 g Flour All for onion coating; 2 g Sugar; 0.05 g Cinnamon Ground, apple sauce; 0.03 g Nutmeg Ground, cream; To taste Salt; To taste Black Pepper

One moderate Swiss Alpine meal of macaroni and potato layered with Gruyere and seasoned cream, topped with golden onion rings and served with its small homemade apple sauce.

Ingredients

20 g

Gruyère Cheese

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15 g

Cream

0.5 tbsp

Butter

80 g

Potato

35 g

Onion

80 g

Apple

35 g

Pasta

1 tbsp

Apple juice

3 cups

Water

2 g

Flour

2 g

Sugar

0.05 g

Cinnamon

0.03 g

Nutmeg

To taste

Salt

To taste

Black Pepper

Steps

15 min1

Simmer

Put all the finely diced skin-on apple, apple juice, sugar and cinnamon in a very small saucepan. Cover and simmer gently for 10-15 minutes, stirring occasionally, until very soft. Mash thoroughly with a fork into a rustic apple sauce, retaining all the skin, fruit and liquid. Transfer every bit to a small side cup and keep warm.

12 min2

Fry

Toss all the very thin onion rings with all the flour and a little salt, retaining every bit of flour. Melt all the butter in a small nonstick frying pan. Cook all the coated onion over medium-low heat for 10-12 minutes, turning frequently, until soft with golden edges. Keep the onions and every bit of butter and coating warm in the pan.

16 min3

Boil

Meanwhile, bring all the water to a boil in a small saucepan with a little salt. Add all the potato and boil for 6 minutes, then add all the dry macaroni and boil for another 8-10 minutes until both are tender; check the pasta package timing. Drain thoroughly, keeping every piece of potato and pasta, and discard the water.

3 min4

Put the hot drained potato and macaroni back in the warm saucepan in alternating layers with all the grated Gruyere. Season all the cream with all the nutmeg and a little salt and pepper, then pour over the hot layers. Cover off the heat for 3 minutes until the cheese melts. Transfer every bit to one warm bowl and top with all the golden onions, their buttery coating and any remaining pan butter. Serve immediately with all the apple sauce alongside. The whole bowl and apple sauce together make one lunch portion; bacon, bread, extra cheese and other sides are not included.