Älplermagronen

Älplermagronen and Landjäger are 2 traditional Swiss classics.
With the construction of the Gotthard tunnel, Italian workers brought pasta to the Swiss Central Alps.



The pasta immediately found favor especially with the alpine dairymen. As they had a high nutritional value and a low weight, they were ideal to be served on the
to be transported to the alpine pastures.

They were made with cheap local potatoes, seasoned with onions and cooked in cream. Together with cheese, this made a hearty dish, which was easy to prepare and well sated.

Over the years there were many versions, with bacon or with cervelat. But also, a forgotten one with Landjäger. In contrast to bacon and cervelat, which are usually cooked over the Magronen, we cook the Landjäger to gently develop its full flavor.

For 2 people
2 pcs of Landjäger
2pcs onions
2 cloves of garlic
250ml whole milk
100ml cream
160g waxy potatoes
150g magrons
50g gruyere
20g butter
Herb salt

1. Cut Landjäger into thin slices. Halve onions and cut into rings. Cut garlic into thin slices. Coarsely grate Gruyère. Wash, peel and cut potatoes into 1cm cubes.
2. Put the milk and the cream in a wide pan and season. Bring to the boil briefly. Reduce heat to medium.
3. Add landjäger, magronen and potatoes. Cover and simmer for 10 minutes, stirring occasionally.
4. In the meantime, heat the butter in a frying pan and sauté the onions and garlic until translucent.
5. At the end, mix the cheese into the magrons and arrange on a plate.
6. Garnish with the onions. Serve with apple sauce.

Recipe from Thomas Julmi