Buckwheat flour and eggs combine to create one of South Tyrol’s oldest dishes: the “Schwarzplentener Riebl”
Image gallery: Buckwheat Riebl
The "Schwarzplentener Riebl" is still well-known, especially in the valleys of South Tyrol, where it was once a nutritious everyday meal. Today, it has become a rarity, along with "Melchermuas" - a sort of milk pudding - and other dishes that used farm products like fresh cow's milk.
Today, buckwheat is valued for its high-quality protein (containing all essential amino acids), fibre, minerals (magnesium, iron, zinc, potassium) and vitamins.
5 ingredients:
- 250 g buckwheat flour
- 500 ml liquid (½ milk, ½ water)
- 1 egg
- a pinch of salt
- 250 g butter
5 steps for preparation:
- In a bowl, mix the flour, liquid, salt and egg together well.
- Melt some butter in a pan, add the batter and fry briefly.
- Flip the batter over, add a little more butter and break it into small pieces.
- Repeat the process: Flip, add butter, and break into pieces.
- For the accompaniment: Peel the apples, dice them and sprinkle with lemon juice to prevent them from browning: Sauté them briefly in a pan with a little butter, sugar and cinnamon.
The Riebl needs some time to cook until it becomes light and fluffy. It is served with the apple, butter, sugar and cinnamon mixture for an authentic, flavourful dish. Enjoy your meal!
