Alpen magrone: Mountain macaroni recipe

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Created by Manuela Darling-Gansser

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Cuisine: Italian
Serves 4

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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Ingredients

300 g (10½ oz) penne
120 g (4 oz) unsalted butter
1 large onion, sliced
150 g (5 oz) bacon, diced
200 ml (7 fl oz) cream
1 fresh bay leaf
Freshly ground black pepper
100 g (3½ oz) grated
Gruyère cheese
100 g (3½ oz) grated Emmental cheese
300 g (10½ oz) potatoes, boiled in their skins then cut into 2 cm (¾ in) cubes

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Preparation

This is a glorified version of Pasta al Forno (baked pasta). When you are in the Swiss snowfields, what better thing to do than go into a mountain hut and tuck into a dish like this. Traditionally it is served with an apple sauce, which adds a sharp, fresh element, although I prefer it with a mixed salad.

Preheat the oven to 200°C (400°F). Boil the penne in plenty of salted water until halfcooked (about 3 or 4 minutes). Drain and put into a buttered ovenproof dish, dotting with 25 g (1 oz) of the butter so the pasta doesn’t stick.

Sauté the onion in another 25 g (1 oz) of the butter until soft, then add the bacon and cook until the mixture starts to colour. Remove from the heat for a minute or so, then add the cream, bay leaf and a grinding of pepper. Return to the heat and gently simmer for a few more minutes. Remove from the heat and discard the bay leaf.

Add the cream sauce, cheeses and potatoes to the penne and mix everything together. Dot small pieces of the remaining butter over the top of the pasta. Bake in the oven for about 15 minutes, or until it bubbles and starts to turn golden. .

Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.

If you enjoyed this Alpen magrone: Mountain macaroni recipe then browse more Italian recipes, Swiss recipes, pasta recipes and our most popular hainanese chicken rice recipe.

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