John Myers
Ingredients for 4 servings:
- 200 g penne rigate or similar pasta
- 4 m.-sized potatoes
- 200 g hard cheese, e.g. Gruyère, grated
- 200 ml cream (sweet cream)
- 4 onions, cut into rings
- salt and pepper
- Clarified butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Slowly fry the onions in a frying pan over medium heat in a little clarified butter until golden brown, stirring occasionally. Peel and dice the potatoes, then bring to a boil in a large pot of plenty of salted water. After 3-5 minutes, add the penne and cook until the penne is “al dente.” Drain the cooking water. Add the grated cheese and cream to the pasta and potatoes and stir to melt the cheese. Season with pepper and salt, if desired. To serve, sprinkle the golden-brown onion rings over the Alpine macaroons. Traditionally, Alpine macaroons are served with applesauce or apple compote.
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