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Recipe - Riebel corn semolina mash

Recipe - Riebel corn semolina mash

Recipe - Riebel corn semolina mash

Made according to the original recipe by Bregenzerwald farmer Imelda Geser.

Ingredients for 8 people:

  • 300 g cornmeal
  • 200 g wheat semolina
  • 500 ml milk
  • 200 – 250 g butter
  • 1 tbsp. of oil, 1 pinch of salt

Heat the oil in a frying pan and add the milk. Mix together the cornmeal and wheat semolina, then add the milk. Salt and stir constantly. Once the mixture has solidified, form a hollow in the pan and place a piece of butter inside and continue stirring vigorously. Repeat this process until all the butter has been used up. The Riebel tastes great with sugar, puree or compote.

Or reimagined by Milena Broger as Riebelsoufflé with mountain cheese and braised tomatoes

Ingredients for 4 people:

  • 500 ml milk
  • 70 g butter
  • 100 g Riebel corn semolina
  • 5 egg yolks
  • 5 egg whites
  • 80 g aromatic mountain cheese
  • Salt, pepper, nutmeg
  • 12 peeled cherry tomatoes
  • Olive oil, garlic, rosemary, salt, pepper

Spread butter in the soufflé tins and powder them with flour. Cook the semolina with milk and butter then chill. Stir the egg yolks and cheese into the cooled semolina mixture. Beat the egg whites with a pinch of salt until foamy and carefully knead into the semolina-cheese mixture. Pour the mixture into the tins and bake at 180 °C for about 20 minutes. Just before the soufflé is ready, sauté the peeled cherry tomatoes in olive oil and season with garlic, rosemary, salt and pepper to taste.

Breakfast in the mountains

Breakfast in the mountains

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