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*:
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.