Ribel
Ribel was a poor man's dish in Liechtenstein until the 1970s. This classic Liechtensteiner breakfast dish is now served in a variety of places.
It's created from corn and wheat that have been cooked in boiling water and milk before being roasted with butter, as specified. It's typically served with apple purée or other fruit sauces or compotes.
Ingredients: 500 g cornmeal (or polenta is fine), 1 1/8 cups milk, 1 1/8 cups water, 1 tbsp salt (yep, that’s tablespoon, you’re reading that right), Canola oil , 1-2 tbsp butter
Instructions:
- Bring the water and milk to the boil with salt, stir in the ribel corn, reduce the heat, simmer while stirring over the lowest heat to a thick paste. Cover and leave to swell for approximately 3 hours next to the switched off plate.
- Heat the oil in a coated frying pan, reduce the heat. Add the ribel corn mixture and roast, covered, over medium heat for approximately 20 minutes, stirring frequently. Add the butter in batches, "ribel" (roast) with a roasting shovel for approximately 20 minutes, until golden-brown crumbs form.
- Serve with milk coffee or a nice fruit compote.
