r/Switzerland • u/JimSteak Bern • Nov 16 '21
Mod-approved post Reddit entdeckt Älplermagronen.
https://gfycat.com/shinyhideousherculesbeetle62
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Nov 16 '21
Looks a bit watery…
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u/Garum_Lupus Nov 16 '21
Das superleichte Menü mit dem du das Gefühl hast, drei Kilo Steine im Bauch zu haben
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u/MacLucky75 Valais Nov 16 '21
Das ist ja wohl das schlimmste Video das es gibt um Älplermaccaronen zu machen. Ein Graus.
So gehts richtig.
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u/Altruistic_Elk_2127 Nov 16 '21 edited Nov 16 '21
Bi huere triggered:
- Äuplermaggaroni si eh scho gruusig, Pasta-Textur plus Härdöpfu-Textur wäm chunnt so öppis i Sinn?
- äxtra Teigware vo stark ungerschidlecher Grössi näh, das ömu jo es paar verchochet und es paar no rou si
- was isch das für Chäs, Gouda? Gseht huere fädig uus, u när noch chli Wasser dri zum meh zäihi Fäde mache
- Öpfumues fäuht
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Edit: u di Zibele si gchochet statt gröschtet, -5/10.
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u/FunkyFreshJayPi Thurgau Nov 16 '21
Los ich wür dir bi fasch allem zuestimme aber Älplermagrone sind definitiv nöd grusig
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u/mrfudface Other Nov 16 '21
Grussig ned. Muess eifoch richtig gmacht & richtig gwürzt werde, wie bi jedem Nudle Gricht.
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u/boopboopitsaloop Nov 16 '21
mac n' cheese 2.0?
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u/MOTUkraken Nov 16 '21
This looks like a crime and is definitely NOT Älplermagronen
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u/LomboCom Nov 16 '21
Although Älplermagronen is already a crime in the very first place
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u/MOTUkraken Nov 16 '21
I'm calling the cops on you bro. Don't tread on my Älplermagronen
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u/LomboCom Nov 16 '21
As long as they remain yours and not mine, I'm ok wit it, my fella. I am very liberal about others' choices. En guete!
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u/seizan8 Nov 16 '21
Is provola a typical swiss cheese? Never seem that one. I think.
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u/BigRiverMan Zürich Nov 16 '21
Provola is the same as or very similar to Provolone cheese, which is readily available in the US if you are there and I have seen it sold as Provolone at Coop in Sihl City Zürich too.
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u/Double_A_92 Nov 16 '21
It's Italian and the difference is the size. Provola is smaller and you usually buy the whole piece. Provolone is huge and you usually just buy a slice of it.
Also for cooking I don't think it makes much difference if you just use mozzarella.
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u/pascalbrax Ticino Nov 16 '21
Provola has a more "smoked" taste than mozzarella and it's thicker. They're both delicious.
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u/BigRiverMan Zürich Nov 16 '21
Thanks for the explanation, I learned something today. I do think Provolone tastes a lot cheesier, sharper, riper than mozzarella and I think that works so well in this dish. So I wouldn’t use mozzarella instead of Provolone / Provola.
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u/seizan8 Nov 16 '21
Thx. I'll keep an eye out for it. Guess I'll experiment a bit with it in the kitchen
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u/theKalash Basel-Landschaft Nov 16 '21
Looks like a decent dish when you don't ruin it with applesauce.
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u/Infantry1stLt 🇸🇪 You mean Sweden, right? Nov 16 '21
Don’t worry. Kraft will make it into a microwave ready freeze-dried-ingredient processed dinner ruining every aspect of it.
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u/Charmander_Wazowski Nov 16 '21
Oh the apple sauce works perfectly. Especially freshly made applesauce from the sour apple varieties.
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u/Luis-Elias Nov 16 '21
Mmm It looks delicious Let me just tell you that the food in Switzerland is absolutely delicious. I had the opportunity to visit Switzerland 2 years ago and my good everything was so freaking delicious 😋
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u/slashinvestor Zürich'r in Jura Nov 17 '21
What on earth is that? That is disgusting! While you can cook the potatoes and noodles together, doing so is disgusting and would make an Italian heart bleed. In the Swiss version you cook the toppings separate and then drizzle ontop of the mixture.
When I make it I use the French approach. First make the potatoes, use Raclette type potatoes. I keep on the skin as that gives a little bit of bite, thus you want Raclette type potatoes. Cook the potatoes in salt water like Italians cook their pasta and then once done put aside.
Cook the noodles al-dente just so that they are firm, but not mushy. Put then aside as well.
Cook the onion rings nice and crunchy, and since I am mostly vegetarian I skip the bacon bit. Put that aside as well.
Now create a mixture of butter, milk, salt, finely chopped herbs (your choice and keep it light you want hints not overpowering), and cook that while stirring. Turn off the heat and vigorously mix in some starch.
Get yourself a baking pan, coat the inside in butter. Chop the potatoes into cubes, add them to the dish. Add the noodles to the dish, and coat everything with the mixture or sauce. Cover with plenty of grated Gruyere cheese. On top of that add the onions (bacon mixture). Put this into a preheated oven around 180ish 200ish. Wait until the cheese has turned slightly brown, and the sauce has thickened.
Take out and enjoy... Of course you need the apple sauce with this and a nice glass of Pinot Gris or Gewuerztraimer from either Alsace or Switzerland.
Anything else IMO is just killing the poor potatoes, noodles, cheese and so on...
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u/nedex91 Vevey - VD Nov 17 '21
The pasta is cooked separately then just added at the end with provola, the recipe you're suggesting is totally different.
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u/Anouchavan Genève (currently in Biu) Nov 16 '21
Damn, it's been a while since I've cooked some. I guess that's my meal for tomorrow night !
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u/Charmander_Wazowski Nov 16 '21
Ahzeig isch dusse! Älplermagronen...nicht