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Summer Alpine macaroni
Nutrition facts per serving:
- Energy in kcal about 738
- Fat about 42g
- Carbohydrates about 61g
- Protein about 27g
This is needed
This is needed
for 4 people
Cauliflower
- 1 cauliflower, cut into florets
- a little pepper
- 2 tbsp sunflower oil
- 0.5 tsp salt
Topping
- 80 g Salsiz sausage, cut into cubes
- clarified butter for frying
- 3 spring onion incl. green part, cut into thin rings
- 1 garlic clove, squeezed
- 2 tbsp pumpkin seeds
Alpine macaroni
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- 4.5 dl vegetable bouillon
- 2.5 single cream
- 300 g waxy potatoes, cut into pieces
- 250 g pasta (e.g. Älplermagronen macaroni)
- 80 g Graubünden mountain cheese, grated
- 0.5 bunch chives, half roughly chopped
- salt and pepper to taste
And that's how it's done
And that's how it's done
Cauliflower
Mix the cauliflower and oil in a bowl, season, spread on a baking tray lined with baking paper.
To roast
Roast for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove.
Topping
Heat the clarified butter in a frying pan. Reduce the heat, add the sausage, onions, garlic and pumpkin seeds, stir fry for approx. 10 mins.
Alpine macaroni
Bring the stock and cream to the boil in a pan. Add the potatoes, cover and cook over a low heat for approx. 10 mins. Add the pasta, cook for approx. 8 mins., stirring occasionally until the pasta is al dente and all the liquid has been absorbed. Mix in the cauliflower, cheese and chives, season, plate up. Add the topping.
