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Wine with food: Hearty Heidensterz with gnocchi alongside a glass of Gelber Muskateller wine.

Heidensterz (traditional Styrian buckwheat ore)

Heidensterz is a culinary shrine of Styria and has been considered an invigorating breakfast for forest workers for centuries. In this recipe, we use real buckwheat flour - known locally as "Heiden" - to make a crumbly delight that develops its full aroma when roasted in the pan. The secret lies in the right ratio of flour and water, as well as the generous use of lard and crispy crackling. Together with an aromatic Gelber Muskateller or a classic Welschriesling, you will experience a pairing that perfectly combines rural tradition and modern wine culture. An ideal dish for cold days that warms the body and soul and will win over every lover of authentic Alpine cuisine with its rustic honesty and the nutty depth of the Heidekorn.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main course, Supplement
Cuisine Austria, Styrian
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Large cast iron pan
  • 1 Cooking pot
  • 1 Cooking spoon
  • 1 Two forks (for cutting)

Ingredients
  

  • 300 g Buckwheat flour Heidenmehl
  • 500 ml Water
  • 1 teaspoon salt
  • 80 g Pork lard
  • 50 g Grams Greaves
  • A pinch of pepper

Preparation
 

PREPARATION:

  • Weigh the buckwheat flour into a bowl.
  • Bring the water to the boil in a pan with the salt.
  • Prepare the grammels.

COOKING STEPS:

  • Pour the flour into the boiling salted water to form a large cone of flour.
  • Poke a hole in the center of the cone with a wooden spoon handle (the so-called "Sterzkoch").
  • Reduce the heat and simmer the sterz for approx. 15 minutes, covered.
  • Pour off the excess water, but save a small amount for later.
  • Use two forks to break the firm flour mixture into uneven, small pieces.
  • Heat the lard in a cast iron pan.
  • Fry the gherkins until crispy.

DIRECTIONS:

  • Add the chopped pieces of sausage to the hot lard in the pan.
  • Roast everything briefly, turning constantly, until the lard has been absorbed.
  • Serve the Heidensterz in bowls or directly in the pan.
  • Finish with a pinch of pepper to taste.
  • Traditionally, it is often served with sour soup or coffee with milk.

SUPPLEMENTS:

  • Sour soup (Klachelsuppe)
  • Latte (for the sweet and tart version)
  • Sour cream

Nutritional values per portion

Calories: 580kcalCarbohydrates: 52gProtein: 12gFat: 36g
Keyword Buckwheat, Grams, Heath ore, Home cooking, Lard, Recipe, Styria, Traditional, Wine with food, Yellow Muscat
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