ave you ever heard of “Schwarzplentenen Riebl”? Here I take a closer look at this original South Tyrolean dish – and I’ve also found a recipe for you to follow! A bit(e) of South Tyrol to enjoy at home.

Recipe for Schwarzplentener Riebl
When you see the name, your first reaction is probably: huh? But Schwarzplentener Riebl is actually nothing more than a buckwheat pancake made with pieces of apple. You’d hardly have guessed though, would you?

In the past, this sweet dish was extremely popular, especially on farms as a sugary pick-me-up after an exhausting day spent working outdoors. Nowadays, Schwarzplentener Riebl is almost only to be found in traditional Alpine huts (especially in Meran and environs). So, if you should come across this typical delicacy on a mountain menu, make sure you try it! It’s a taste of South Tyrol: traditional, through and through.

P. S.: the name Schwarzplent – black polenta – is South Tyrolean dialect for buckwheat flour. You might even have heard of Schwarzplenten dumplings :-)

Preparation
There may not always be a traditional South Tyrolean mountain hut close by, but it’s very easy to make Schwarzplentener Riebl. Apart from buckwheat flour, apples and some eggs, hardly any ingredients are needed, meaning you can conjure up this little bit of South Tyrol’s culinary culture in no time! Enjoy the recipe and I wish you every success :-)

Ingredients for 4 persons:

1–2 apples (diced)
200 g buckwheat flour
250 ml milk or water
3 eggs
1 pinch of salt
butter
icing sugar
cranberry jam or chocolate cream as a dip

Preparation:
Mix the buckwheat flour and the milk or water well in a bowl, then leave to rest for about half an hour. Mix in the eggs and salt, then heat the dough in a pan with a little butter until it becomes firm. Turn the mixture over and divide into small pieces with a wooden spoon. Add the diced apple and continue to cook, stirring regularly to make sure that the mixture does not burn. Remove the pan from the heat and sprinkle the Riebl with icing sugar and (for a rustic touch) serve in the pan. It tastes wonderful with a little cranberry jam – or, less traditionally, with chocolate cream. ;-)

The private hosts in Meran and environs are also sure to know how to conjure up a Schwarzplentener Riebl, best of all on the premises – or simply ask and learn from the locals. Enjoy!

Yours from the heart, Sabine