Alpine stew

Alpine stew

Total: 20 min. | Active: 20 min.
Nutritional value / people: 738 kcal
, Fat: 39 g
, Carbohydrate: 67 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the stew

300 g pasta (e.g. Älplermagronen macaroni)
200 g waxy potatoes, cut into approx. 1 cm cubes
1 red-skinned apple, cut into cubes
120 g country bacon, cut into strips
1 spring onion incl. green part, cut into thin rings
2 dl full cream
6 dl vegetable bouillon


60 g Appenzeller, grated
salt and pepper to taste
30 g fried onions
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How it's done

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To prepare the stew

Place the pasta and all the other ingredients up to and including the bouillon in a large pan, mix and bring to the boil. Cook over a medium heat with the lid off for approx. 8 mins., stirring occasionally, until the pasta is al dente.


Stir in the cheese, season, top with the fried onions.

Good to know
Tip: Use fresh rhubarb instead of apples.

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