Alpine magroni

Ingredients for 2 servings:

• 200 g pasta (Alpine macaroni, regular macaroni will do in a pinch)
• 200 g potato(s), waxy
• 100 g cheese (Emmental), grated
• 1 large onion(s)
• 2 sausages (Cervelat, in a pinch: approx. 150 g meat sausage)
• 200 ml cream (half cream)
• 1 tsp oil
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

filling Swiss specialty

Peel the potatoes and cut into 1 cm³ cubes. Halve the onions and slice into thin rings. Halve the cervelat sausages, remove the skin, and slice thinly. Add the potato cubes to plenty of boiling salted water and cook for 5 minutes. Then add the pasta and cook according to the package instructions. If the pasta needs to cook for longer than 8-10 minutes, add it to the potatoes earlier. Meanwhile, sauté the onion rings in a little oil, add the cervelat slices, and fry well. Once the pasta is cooked, drain the pasta and potato mixture and return it to the still-warm pot. Mix in the onions and cervelat slices, add the cream and cheese (you can also use some or all of Gruyère if you like), and season well with pepper. This Swiss specialty is characterized by its simplicity, both in terms of the ingredients and the preparation. It’s an old family recipe.