Summer Alpine macaroni

Summer Alpine macaroni

Total: 1 hr 35 min. | Active: 50 min.
Nutritional value / person: 738 kcal
, Fat: 42 g
, Carbohydrate: 61 g
, Protein: 27 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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1 cauliflower, cut into florets
2 tbsp sunflower oil
½ tsp salt
a little pepper


clarified butter for frying
80 g Salsiz sausages, cut into cubes
3 spring onions incl. green parts, cut into thin rings
1 garlic clove, squeezed
2 tbsp pumpkin seeds

Alpine macaroni

4 ½ dl vegetable bouillon
2 ½ single cream
300 g waxy potatoes, cut into pieces
250 g pasta (e.g. Älplermagronen macaroni)
80 g Graubünden mountain cheese, grated
½ bunch chives, half roughly chopped
salt and pepper to taste
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How it's done

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Mix the cauliflower and oil in a bowl, season, spread on a baking tray lined with baking paper.

To roast

Roast for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove.


Heat the clarified butter in a frying pan. Reduce the heat, add the sausage, onions, garlic and pumpkin seeds, stir fry for approx. 10 mins.

Alpine macaroni

Bring the stock and cream to the boil in a pan. Add the potatoes, cover and cook over a low heat for approx. 10 mins. Add the pasta, cook for approx. 8 mins., stirring occasionally until the pasta is al dente and all the liquid has been absorbed. Mix in the cauliflower, cheese and chives, season, plate up. Add the topping.

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