Rheintaler Ribelmais
Intro
Noah Bachofen: "I had never cooked Ribelmais like this before. It’s an interesting product I wasn’t familiar with at all".
Nico Franzoni: "For me, Switzerland doesn’t end in Winterthur – it starts and ends in Bern. Eastern Switzerland is truly beautiful; it has a gentle charm".
Enjoy your meal!
Preparation
Weigh the Ribelmais into a bowl. In a saucepan, bring the milk, water, and salt to a boil. Pour the boiling liquid over the cornmeal and stir well. Cover and let it soak for at least 3 hours.
Heat the clarified butter in a frying pan. Add the soaked corn mixture, loosen it with a fork or spatula, and roast over medium heat. Occasionally cover for a few minutes during roasting to retain moisture. Gradually add the butter and continue roasting for about 20 minutes, stirring occasionally, until golden-brown crumbs form.
Before serving, stir in a little milk or cream if desired.
Serve the Ribel with milky coffee, applesauce, or stewed plums.
| For 4 people: |
|
|---|---|
| 500 g Rheintaler Ribelmais |
|
| 300 ml milk |
|
| 300 ml water |
|
| 1 level tbsp salt |
|
| 2 tbsp clarified butter (for frying) |
|
| 25–50 g butter |
|