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Summer Alpine macaroni
50 m active | 1 h 35 m total
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
  • 1 cauliflower, cut into florets
  • a little pepper
  • 2 tbsp sunflower oil
  • 0.5 tsp salt
  • 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
  • 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
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And that's how it's done
And that's how it's done
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.
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.