The first dish I had upon my arrival in Switzerland was alplermagronen. I fell in love instantly. I loved every single different dish I had in Switzerland. Granted, it’s mostly cheese-based and I love cheese. Also my ancestors were Swiss. It all tastes like comfort food to me.
Have you tried Riz Casimir? It's an europeanized curry dish with fruits and fried bananas. You can't order it in a restaurant as far as I know, it's only popular in the army, at home or it's found in the school cook book. Or what about Berner Platte, it's basically a variety of meat & sausages with sauerkraut, dried & rehydrated green beans as well as potatoes.
Pjahjahahahahahahha an american talking about food being insulting 😂😂😂😂😂😂 all you can do is fry, put a ton tasteless cheese on food and making everything XXL.
Just to check: what stock is used here? Vegetable, chicken or ham? Also, I've got some knopfle. Are they ever used in this dish or is it always macaroni? Thanks!
You failed to mention that this is basically a dish where you just replace the Swiss Chnöpfli (or knöpfle) - native Swiss homemade pasta with elbow macaroni and cook it just the same. Swiss Chnöpfli is made with semolina flour just like Italian pasta is so they are very similar! A very typical variation on the popular Cheese and pasta theme which are common in the Alpine countries, with other dishes such as spätzle (Germany), Kasnocken (Austria), Crozets savoyards (alpine region of France) and Halušky (Slovakia).
Im the German speaking area of Switzerland, we use a mixture of elbow macaroni and boiled potatoes. While there are several similar dishes in other Central European countries, mixing pasta and potatoes is probably a uniquely Swiss feature. In fact, I didn’t even know versions without potatoes even existed and neither did I know that people in the Romandie would have this dish. A work colleague from Fribourg was appalled when he learned we put applesauce on top of savoury dishes. Maybe this is just a very regional thing, though.
Interesting. Must be excellent after a day outside in the wintry mountains. However, in general, I disdain the amount of fat and salty bacon for daily consumption for health reasons. Besides, the easiest but not a very healthy way to make food tasty is to add salt, fat, sugar, cheese, and/or fry/roast/caramelize it, which was done here. I'm interested in healthy and inexpensive ways for my everyday consumption; I've got a lot of apples and yet to find more ways to consume them (besides 4 grated in my breakfast oatmeal every day) 🙂
@@coucoubrandy1079 je crois que que dans une vingtaine de cantons on a jamais mangé ce truc (j'ajouterai les cantons germanophones ou bilingues où le tourisme du ski étranger est important aux cótês de Zurich). È causato da un paio di influencer che visitano solo 2 cantoni e 4 città in Svizzera...
Idk i'm from the german speaking part and honestly - i never got why the potatoes are in there. didn't know the romands do it without the potatoes. makes more sense to me
Macaroni and cheese in various forms has been around for a lot longer than both Switzerland and the USA. Not to mention that dough+cheese is an extremely common combination worldwide so it wouldn't be so strange for different cuisines to come up with pasta+cheese independently.
Great recipe, the Swiss name of "Alplermagronen" is a bit difficult to pronounce, how about "Swiss Mac, Apple, Cheese" I would add a base of onions, spring onions, garlic, butter, chili, bacon, and diced "Granny Smith" apples for the slightly tangy flavor, then add the macaroni, also other pasta's would be good, the small "risoni's" or "orecci's" or "pasta shells", all would be incredible with this Swiss Classic, then add the cheese (always if at all possible, use your local farmers locally-sourced cheeses) the cream, or double cream is optional, just add the broth, filtered water, a pinch of sea salt. (this one called the "Swiss Get-Up") 2nd Recipe: going on with the same formula, this one with a base of minced meat for the sports and muscle recovery, do the same base of onions, spring onions, garlic, butter, chili, with some veggies, like either spinach, peas & corn, chopped broccoli, cabbage, or kale, a diced Granny Smith apple (1) add 500 grams of lean minced beef, pork, lamb, or chicken, then add the pasta, mix in with the filtered water, add locally-produced cheese, eat with home-made bread. (this one called the "Roman Sandal") 3rd recipe: One last little recipe, very easy & nutritious, this one called the "Roman Sandal", cook a base of locally grown cauliflower (half a head, or full head for 4+ people) chop-up into the "florets", bring to the boil, only cooked for a couple of minutes, then prepare the "sauce" of chopped tomato's, tomato paste, chili, parsley, salt, pepper, pour the sauce over the either boiled or steamed cauliflower (if you haven't got cauliflower, use broccoli) eat with bread and a desert of "flan"
The first dish I had upon my arrival in Switzerland was alplermagronen. I fell in love instantly. I loved every single different dish I had in Switzerland. Granted, it’s mostly cheese-based and I love cheese. Also my ancestors were Swiss. It all tastes like comfort food to me.
Have you tried Riz Casimir? It's an europeanized curry dish with fruits and fried bananas.
You can't order it in a restaurant as far as I know, it's only popular in the army, at home or it's found in the school cook book.
Or what about Berner Platte, it's basically a variety of meat & sausages with sauerkraut, dried & rehydrated green beans as well as potatoes.
@@etuanno Most popular dish for us Swiss Germans is still minced meat with Hörndli, common☺
The recipe speaks for itself as to why it's one of the most popular😂 more cheese, more happiness🧀
😍😋 Exceptionnel ! Lle compte officiel du Gruyère AOP sur TH-cam !
@@GiorgiosKestandis On est là !
Swiss trains "SBB" just offered this on their winter menu in the restaurant car...its worth the trip❤
Yes, it looks delicious!
The ultimate comfort food!🍽️
Scrumptious
O.M.G.!!! I am so making this! I may never eat orange Mac and cheese again. Yum, yum, YUM!
@esmekaffen4961 Let us know how it turned out 😍
C’est trop trop bon 💕💕
Oui, c'est vraiment delicieux!
That looks delicious! 😋
nice content! want the recipe of cinque e cinque..🙂
This is not a "version" of the US MacnCheese, that's insulting.
@@patlecat it's insulting to call it one of Switzerland most popular dishes
@@lc5945 not that much even though that's not correct.
Pjahjahahahahahahha an american talking about food being insulting 😂😂😂😂😂😂 all you can do is fry, put a ton tasteless cheese on food and making everything XXL.
@@TauchTobi Wow that was a refreshingly inane comment, thanks for the laughs
Some italians might like to have a word with you
Älplermagronen is delicious but so is Chääshornli!
Ghackets with Hörnli and applesauce...
Bacon, cheese, heavy cream. Yes please!
i love it nowadays😆 obviously with bread~
Looks tasty
น่ากินมากๆ 😊😊
Just to check: what stock is used here? Vegetable, chicken or ham?
Also, I've got some knopfle. Are they ever used in this dish or is it always macaroni?
Thanks!
There is a similar dish in southern germany called "käsespätzle" - not the same, but ver y close, which uses spätzle/knoepfle instead of macaroni.
When you hear French - it means that it should be delish 🤗
@@Denamber-69 then you should know papete vaudoise, fondue, raclette...älplemagronen is not french
@@lc5945 also raclette is swiss
You failed to mention that this is basically a dish where you just replace the Swiss Chnöpfli (or knöpfle) - native Swiss homemade pasta with elbow macaroni and cook it just the same. Swiss Chnöpfli is made with semolina flour just like Italian pasta is so they are very similar!
A very typical variation on the popular Cheese and pasta theme which are common in the Alpine countries, with other dishes such as spätzle (Germany), Kasnocken (Austria), Crozets savoyards (alpine region of France) and Halušky (Slovakia).
Im the German speaking area of Switzerland, we use a mixture of elbow macaroni and boiled potatoes. While there are several similar dishes in other Central European countries, mixing pasta and potatoes is probably a uniquely Swiss feature. In fact, I didn’t even know versions without potatoes even existed and neither did I know that people in the Romandie would have this dish. A work colleague from Fribourg was appalled when he learned we put applesauce on top of savoury dishes. Maybe this is just a very regional thing, though.
@@baumgrt _"mixing pasta and potatoes is probably a uniquely Swiss feature"_ Liguria "Pasta al pesto" is served with patatoes (and green beans).
Hi @Carloshache! Right! Have you ever heard of Swiss/Italian pizzocheri (buckwheat pasta)? 😋
un plat surtout très cher en suisse
maccheroni noodles are more populat than elbow noodles. Some mix the apple sauce in, some don't, some eat them completely seperate.
Pasta cooked like Risotto?? 😮
I hope Lionfield is not angry Switzerland
😋👍♥️
The
" background music "
is so annoying .
Interesting. Must be excellent after a day outside in the wintry mountains. However, in general, I disdain the amount of fat and salty bacon for daily consumption for health reasons. Besides, the easiest but not a very healthy way to make food tasty is to add salt, fat, sugar, cheese, and/or fry/roast/caramelize it, which was done here. I'm interested in healthy and inexpensive ways for my everyday consumption; I've got a lot of apples and yet to find more ways to consume them (besides 4 grated in my breakfast oatmeal every day) 🙂
Sérieux ? J'ai jamais mangé ça à Lausanne, en Valais, dans le canton de Vaud. Par contre à Zurich, oui.
@@coucoubrandy1079 je crois que que dans une vingtaine de cantons on a jamais mangé ce truc (j'ajouterai les cantons germanophones ou bilingues où le tourisme du ski étranger est important aux cótês de Zurich). È causato da un paio di influencer che visitano solo 2 cantoni e 4 città in Svizzera...
@lc5945 Oui, tu as raison. Je sais pas d'où il sort cette connerie. Mais bon, certains y croient, lol !
If anything swiss people invented MacnCheese.
Mac and Cheese but healthier!
In the German speaking region of Switzerland they taste and look better for sure!
Idk i'm from the german speaking part and honestly - i never got why the potatoes are in there. didn't know the romands do it without the potatoes. makes more sense to me
That whole recipe had very little in common with Älplermaggrone. Wrong pasta, no patatoes, cream ...
Uhmmm pronouncing a Swiss dish in German and not Swiss German? 😭😭 My Swiss heart is breaking ❤️🩹😭
Mac n cheese is the American version of this. Learn your history
Macaroni and cheese in various forms has been around for a lot longer than both Switzerland and the USA.
Not to mention that dough+cheese is an extremely common combination worldwide so it wouldn't be so strange for different cuisines to come up with pasta+cheese independently.
You act like yall invented mac and cheese. Don't get it twisted, mac n cheese is not Southern cuisine you 🤡
Sorry, most popular WHERE in Switzerland? I'm asking as a swiss who puts Fondue, Raclette, Rösti and even Cervelas above this...thing...
ditto ….
Great recipe, the Swiss name of "Alplermagronen" is a bit difficult to pronounce, how about "Swiss Mac, Apple, Cheese"
I would add a base of onions, spring onions, garlic, butter, chili, bacon, and diced "Granny Smith" apples for the slightly
tangy flavor, then add the macaroni, also other pasta's would be good, the small "risoni's" or "orecci's" or "pasta shells",
all would be incredible with this Swiss Classic, then add the cheese (always if at all possible, use your local farmers
locally-sourced cheeses) the cream, or double cream is optional, just add the broth, filtered water, a pinch of sea salt.
(this one called the "Swiss Get-Up")
2nd Recipe: going on with the same formula, this one with a base of minced meat for the sports and muscle recovery,
do the same base of onions, spring onions, garlic, butter, chili, with some veggies, like either spinach, peas & corn,
chopped broccoli, cabbage, or kale, a diced Granny Smith apple (1) add 500 grams of lean minced beef, pork, lamb,
or chicken, then add the pasta, mix in with the filtered water, add locally-produced cheese, eat with home-made bread.
(this one called the "Roman Sandal")
3rd recipe: One last little recipe, very easy & nutritious, this one called the "Roman Sandal", cook a base of locally grown
cauliflower (half a head, or full head for 4+ people) chop-up into the "florets", bring to the boil, only cooked for a couple
of minutes, then prepare the "sauce" of chopped tomato's, tomato paste, chili, parsley, salt, pepper, pour the sauce over
the either boiled or steamed cauliflower (if you haven't got cauliflower, use broccoli) eat with bread and a desert of "flan"
Sorbut without potatos its NOT Älplermagronen