World Cuisines

Ribel

Liechtenstein

The crumbled cornmeal of Triesenberg: cornmeal roasted in a pan with milk and butter until it forms golden crumbs, eaten with applesauce or sour milk. Ingredients: cornmeal (ribelmais, a local variety), milk, water, butter, salt; applesauce, elderberry sauce or coffee to serve.

What it is

The crumbled cornmeal of Triesenberg: cornmeal roasted in a pan with milk and butter until it forms golden crumbs, eaten with applesauce or sour milk. Ingredients: cornmeal (ribelmais, a local variety), milk, water, butter, salt; applesauce, elderberry sauce or coffee to serve. Recipe: 1) Scald cornmeal with hot milk-water; rest to swell. 2) Melt butter in a wide pan. 3) Fry the mixture, turning and breaking it into crumbs (ribel means the crumbled result). 4) Keep frying until golden and nutty. Serve: with fruit sauces for breakfast or supper in Walser mountain homes. Flavor: toasty, buttery, rustic. History: ribel is protected by the Slow Food movement's attention to the Rhine valley's ribelmais corn, grown between Liechtenstein and St. Gallen for centuries. See also: Käsknöpfle, Hafalaab.

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