COPPERRibel recipe
A cornmeal porridge rested overnight, then broken up in butter for nearly an hour until it becomes irregular golden crumbs.
Ingredients
- 250 g corn semolina
- 100 g wheat semolina
- 500 ml milk
- 500 ml water
- 1 tsp salt
- 60 g butter
- 200 g apple sauce
How to make Ribel
- The evening before, bring 500 ml milk, 500 ml water and 1 tsp salt to a boil in a heavy pot.
- Rain in 100 g corn semolina and 100 g wheat semolina while whisking, then cook 3 minutes until a firm porridge pulls from the sides.
- Cover the pot and leave the mass to rest overnight at room temperature. This rest is the whole dish: skip it and you get polenta, not Ribel.
- Next morning melt 60 g butter in a wide heavy pan over medium-low heat.
- Tip in the cold set mass and start breaking it apart with a flat wooden spoon.
- Keep poking and turning for 45 to 60 minutes, scraping the browned bits back in, until the whole pan is irregular golden crumbs.
- Serve hot with 200 g apple sauce or stewed fruit on the side.
What is Ribel?
Ribel is a traditional dish from Liechtenstein, boiled, and takes about 13 hours and 20 minutes from start to finish. It is built around milk, corn semolina and apple sauce. The recipe below uses 7 ingredients and is written out step by step.
How long does Ribel take?
At 800 minutes it is slower than 84% of the 586 dishes in Copper's atlas. Copper's atlas has 29 dishes built on milk. The method runs to 7 steps, the longest being 60 minutes.
Any tips for making Ribel?
Let the cooked porridge rest overnight before breaking it up in butter; skip the rest and you get polenta, not Ribel.
How Ribel compares
Hard to find elsewhere: corn semolina (1), wheat semolina (1) and apple sauce (3).
Copper documents Liechtenstein alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.