Impress your guests with your knowledge of Swiss specialties, and save time and energy by hosting your next dinner party with simple local favourites. This month expatica brings you älpler-magronä from Innerschweiz.

Earlier a dish for poor farmers in the Swiss alps and originating in central Switzerland (Innerschweiz), älpler-magronä is now found all over the country, from trendy restaurants in the city, to the TV dinner section in Migros.

It's great as a simple tasty lunch or as a side dish for dinner.

Designed to keep you going while herding the cows in the mountains, the meal consists of one part potatoes to two parts of the specialty macaroni, which look like a thin penne, and can be found in supermarkets everywhere.

A very special Obwaldner lady, by the name of Rita Spahr took the time to introduce me to this traditional hearty meal. For each person, use roughly150g pasta, and two potatoes, as well as 20g butter, half an onion, and cheese to taste.

Cook cubed, peeled potatoes for around five minutes in salted water, then add the macaroni and cook until al dente. Meanwhile saute the onion with the butter until brown.

Drain the water from the pasta and potatoes, and spread one third onto a serving dish. Layer with grated cheese (your choice, but Greyerzer or Emmentale are good recommendations) and repeat with the rest of the mix. Finally, coat the lot with the buttery onions and serve with apple sauce, if desired.

En guete!

Anna Tuson - Expatica 2008