25 May. 2023 · Culinary

Gastautor

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Recipe classic of the Kleinwalsertal: Öpfelriibel

Enjoy the Walser classics at home, too. Chefs from Kleinwalsertal chat about their recipes. Today in the blog: Öpfelriibel (Appleriebel)

Käsespätzle, Kässpatzen, Chösschnöpfli, Käsknöpfle.... many names for one delicious dish! In winter as a power source on the slopes or in summer as a delicious feast at the hut. Käsespätzle enjoy the status of the must-eat dish on vacation throughout the Alps.

But what if we also get a craving for the classic dish at home?

Gregor Keck from Alpengasthof Hörnlepass shares his recipe*:

Ingredients:

Quantities for 4 people

320 g polenta
1 l milk
100 g butter
salt
1-2 apples

Preparing the main dish:

1) Boil milk with a little butter and salt, add the polenta.

2) Stir and work the whole for a long time until the dough separates from the pot.

3) Leave this mash to cool (preferably overnight).

4) Slice the apple thinly and fry it in a large pan with a little butter. Add the cooled polenta and crumble or "riebel" while poking constantly until golden brown polenta lumps form.

5) Garnish as desired - for example with almond slivers and a slice of orange - and serve.

An Guata!

This may also be interesting:

Gourmet Valley Hike!

In summer you can get to know the specialities if Kleinwalsertal on the culinary valley hike on your own. We've already tested for you (of course unselfishly).