Riibel.
Riebel.
Preparation time: 40 minutes
Difficulty: easy
Servings: 4
Ingredients.
320g cornmeal (or Vorarlberg Riebel corn)
1 litre milk
100g butter or clarified butter
1 pinch of salt
(instead of 1 litre milk, water or half water and half milk can also be used)
Topping: apple sauce, compote or Vorarlberg cheese.
Traditionally, Riebel is served with coffee (in the past, unsweetened malt coffee) – true connoisseurs even dip the Riebel in coffee.
1 litre milk
100g butter or clarified butter
1 pinch of salt
(instead of 1 litre milk, water or half water and half milk can also be used)
Topping: apple sauce, compote or Vorarlberg cheese.
Traditionally, Riebel is served with coffee (in the past, unsweetened malt coffee) – true connoisseurs even dip the Riebel in coffee.
Bring the milk to the boil with a little butter and salt, then add the cornmeal.
Stir until the dough comes away from the sides of the pan, then leave the cornmeal porridge to cool.
In the past, cornmeal porridge was often prepared the evening before and left covered overnight – the next day, the mixture was then cooked in a pan.
Stir until the dough comes away from the sides of the pan, then leave the cornmeal porridge to cool.
In the past, cornmeal porridge was often prepared the evening before and left covered overnight – the next day, the mixture was then cooked in a pan.
Heat the butter in a frying pan and add the solidified corn porridge.
Now: stir, mash and "zerriebeln" (grind)!
Now: stir, mash and "zerriebeln" (grind)!
The Riebel should ultimately be crispy and yellow/light brown in colour.
If you want your Riebel to be really moist and not too dry, you can use more butter or clarified butter (double the amount).
If you want your Riebel to be really moist and not too dry, you can use more butter or clarified butter (double the amount).
Topping:
Apple sauce and/or compote are the perfect accompaniments to Riebel! People from Vorarlberg also like to serve cheese with it.
Traditionally, a cup of coffee is of course part of the Walser favourite dish.
Apple sauce and/or compote are the perfect accompaniments to Riebel! People from Vorarlberg also like to serve cheese with it.
Traditionally, a cup of coffee is of course part of the Walser favourite dish.
Variations.
Even in the past, there were many different variations of ‘Riibel’! There is Rahmriebel, which uses fine cream instead of water. Or Erdöpfelriibel, where potatoes provide a hearty flavour. Those who prefer something fruitier can try Öpfelriibel with apple pieces or treat themselves to Chriaseriibel with sweet cherries.
Brännte Riibel – roasted in clarified butter until golden brown – or Kääsriibel, with its tempting melted cheese, are particularly hearty. And then there is a real rarity: Riibel with Schmalzgsiig – the aromatic residue left over from the production of clarified butter. Simply honest, simply good.
Cooked by:
Michaela Schwarzmann
Michaela Schwarzmann