A sweet greeting from the Montafon

Even when the sky is gray and the days in the home office are long, a sweet main course instantly brightens up our day. Our chef Florian has once again rummaged through his recipe book and found a very special Montafon specialty for us. With our Riebel recipe, you can conjure up a sweet piece of Montafon right on your plate.

Ingredients

- 500 g Vorarlberg Riebel semolina (corn semolina)
- 1 l milk
- 40
g butter - a
pinch of salt - 60 g
clarified butter for frying - cinnamon and powdered sugar

Preparation

Melt the butter in a pan and let it brown slightly. Add the milk and a pinch of salt and bring the liquid to a boil briefly. Now add the semolina and stir it in quickly. You must continue stirring until the semolina mixture comes away from the bottom of the pan. Now remove the pan from the heat and wait until the mixture has cooled down.

Then take the clarified butter, put it in a pan, and heat it up. Add the semolina mixture and break it up with a wooden spoon. Toast the semolina mixture until it turns golden brown. While heating and stirring, the mixture should break down into the typical "crumbs."

Our tip: Always stir the crumbs while frying to achieve an even result and the perfect roasted aroma.

Now you can sprinkle the Riebel with a cinnamon-sugar mixture and serve. Our recommendation for this Vorarlberg specialty: Apple sauce, compote, or stewed plums go very well with Riebel.

The Fernblick kitchen team wishes you every success and bon appétit!

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