1.2 l milk
1 bay leaf
Nutmeg, paprika, salt
1 clove of garlic, sliced
1/2 red peperoncino, sliced into rings, deseeded if necessary
500 g waxy potatoes, peeled, cut into sticks
400 g carrots, peeled, cut into sticks
200 g pasta, e.g. macaroni
150 g alp cheese, grated
3–4 tbsp chives, finely cut, to garnish
Boil the milk and all the other ingredients up to and including the peperoncino. Add the potatoes, carrots and pasta. Stirring frequently, cook for 12 to 15 minutes without a lid until almost soft. Most of the liquid should be absorbed.
Just before serving, add the cheese and sprinkle with chives.
Tip: serve with fried cubes of bacon or roasted onion rings and apple purée.