Bettina's Kitchen Stories: "Riebl" of buckwheat flour
In the traditional Val Passiria, we prepare one of the oldest dishes in South Tyrol: Schwarzplentener Riebl. Once a nourishing daily meal, today it's a rare speciality: rustic, authentic and full of flavour. Together with chef Edith, we're bringing this recipe back to the table.
"Riebl"
of buckwheat flour
Ingredients (for 2 people):
- 250 g buckwheat flour (Schwarzplentenmehl)
- 500 ml liquid (½ milk, ½ water)
- 1 egg
- a pinch of salt
- approx. 250 g butter
Preparation:
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In a bowl, mix the flour, milk, water, salt and egg.
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Melt some butter in a pan, pour in the mixture and let it set.
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Turn the mixture over, add more butter and break it up with a spatula.
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Repeat several times: turn, add butter, and break it into crumbs.
