Alpine Granola Macaroni

By • April 6, 2013 • 1 Comments

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Author Notes: Inspired by a traditional way to make macaroni in the Alps- reinvented for breakfast.Droplet

Serves 8

  • 3 cups rye flakes
  • 2 tablespoons sunflower or canola oil
  • 2 tablespoons water
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves
  • 10 ounces small elbow macaroni
  • 1 large starchy potato, peeled and halved crosswise
  • 5 medium apples
  • 3 cups milk, warmed up
  • 1/4 cup whipping cream
  • 3/4 cups finely grated swiss cheese
  • 1/4 cup butter
  • 1 1/2 teaspoon sugar
  • Milk for serving
  1. Bring 4 quarts of salted water with the added potato to a boil. Make sure to salt the water a little less than you normally would when boiling pasta, and ignore the fact that the potato will also absorb part of the already reduced amount. When the water is boiling, add the pasta. Boil as usual, noting the recommended time on the package, until the pasta is just past al dente.
  2. Preheat the oven to 300 F. Mix the canola oil, the water and honey in a jug and microwave on medium heat for 20 seconds. In a mixing bowl mix the rye flakes with the spices and a pinch of salt and drizzle over the honey mixture, stirring to coat the flakes evenly. Spread them on a rimmed baking sheet lined with parchment paper and bake in the preheated oven, stirring every 5 minutes, until crispy. Keep a close eye on them, they can burn easily if distracted with the other steps in the recipe.
  3. Remove the two potato halves from the pasta water to a blender. Drain the pasta partially to just below the top and add back in enough hot water to bring the water level to about 1 inch above the top and put back on the burner over medium heat. Meanwhile blend the potato, one apple, peeled , cored and quartered, and the 3 cups of milk until smooth.
  4. Add the milk mixture to the pasta along with the grated cheese and cream stirring slowly and steadily until all is smooth and blended. By then the pasta should be cooked just right. Remove the pot from the heat.
  5. Peel and chop 4 of the apples into ½ inch cubes. Melt the ¼ cup of butter into a large sauté pan or a skillet and add the apple cubes in a single layer. If your skillet is not wide enough, do this in two separate 2 Tablespoons of butter-2 apples portions. Saute the apples , shaking the pan only occasionally until golden on the outside, add the 1 ½ tsp of sugar and quickly caramelize them over high heat.
  6. Laddle some of the pasta into a pasta bowl. Add some of the sautéed apples , barely stirring them in and top with a generous amount of rye flakes. Serve along with extra milk.

Comments (1) Questions (0)


about 1 year ago LE BEC FIN

I must say- this is one of the stranget recipes i have ever seen.
How fascinating! And you are sure to meet your daily carbo requirements with this dish;sure to sustain you for a day of ski or snow shoeing!