The taste of the Montafon: Riebel

Riebel is as much a part of Vorarlberg as the mountains and its friendly inhabitants. Riebel maize has been grown in the region for over 350 years, making it the first edible maize north of the Alps. To this day, we Montafoners still love our Brösel, as Riebel is also known in the Montafon - which is why we are presenting two delicious ways to enjoy this Vorarlberg specialty today:

Riebel in the pan:

- 300 g Vorarlberger Riebel semolina (maize semolina)
- 1/2 l milk
- 40 g butter
- a pinch of salt
- 60 g clarified butter for frying
- Cinnamon and powdered sugar

Preparation

Pour the milk, a pinch of salt and then the butter into a pan and bring to the boil briefly. Now add the semolina and stir it in quickly. Continue stirring until the semolina mixture separates from the bottom of the pan. Then stir the semolina mixture with a
Then allow the semolina mixture to evaporate with a wooden spoon, stirring and poking constantly so that the mixture
Lumps form. Add a little butter and continue to toast until the lumps break down into the typical
crumbs and turn golden brown in color.
Our tip: Always stir the breadcrumbs when frying, so you get an even result and the perfect roasted flavor
Result and the perfect roasted aroma.
Now you can arrange the breadcrumbs on a plate and sprinkle with granulated sugar.
Our recommendation for this Vorarlberg specialty: apple sauce, stewed fruit or stewed plums
taste great with the crumble.

Here you can see our chef Florian preparing the Riebel: Youtube