Heidensterz

Bring salted water to a boil. Sift in buckwheat flour quickly, but do not stir.With the handle of a wooden spoon, pierce a hole in the center of the sterz mass and simmer on low heat for 20 minutes. Re-drill the hole if necessary. Slowly drain the water at the end of the cooking time. Loosen the sterz with a fork and pour hot lard over it. Let it rest for a while and in the meantime, grind the finely diced smoked bacon. Pour the bacon on top and serve with green salad.

Preparation Tip:

Heidensterz is especially delicious when mixed with chanterelles or porcini mushrooms that have been briefly roasted in butter and served as Schwammerlsterz.

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