Swiss Rheintaler Ribel by Annabelle’s Lair

[BakerAunt]

Swiss Rheintaler Ribel
Submitted by Annabelle's Lair on March 16, 2015 at 12:27 am

"This dish, made from cornmeal, use to be a very popular dish around St. Gallen which was simply served with sugar, a glass of milk, coffee or apple sauce. The leftover Ribel can be used for Muesli the next day." WLG

Source: Woodlandgardner "Ulrich"

1/2 cup (100 g) milk
1/2 cup (100 g) water
1/4 teaspoon salt
1 cup (170 g) cornmeal
2 Tbsps (25 g) butter

1. Heat the milk, water, and salt in microwave until simmering.

2. Then pour simmering milk over the cornmeal, stir well, cover with plastic wrap, and let sit in fridge overnight; Ribel will swell overnight.

3. Heat pan on medium heat, then add oil for frying.

4. Pour Ribel into frying pan and roast, stirring until mixture is crumbly for about 10-15 minutes; mixture will stick to pan and will require a lot of scraping to break it up - which explains where the word “Ribel” comes from which means “rubbing.”

5. To finish up Ribel add the butter.

6. Serve with compot, apple sauce, etc

Spread the word

      

  

  

[Author]

Posts