Probably the most rustic and traditional dish in the Principality of Liechtenstein is the "Rebl" or "Ribel", a very nutritious dish made from "Türggamehl" (corn flour). Until around 1970, "Ribel" was primarily a meal for poor people and farming families. In 2023, the classic dish experienced a revival. Under the motto "the Ribel renaissance", the classic corn dish is being reinterpreted - without forgetting its roots.
Sauté the onions in butter, add the Ribelmais and fry briefly in the pan.
Then deglaze with the white wine and reduce completely.
Slowly heat 40 g butter in a pan until it turns brown.
Add the stock and cream and simmer gently for 30 minutes.
Season to taste with salt, pepper, nutmeg and Maggi herb and puree until smooth.
Finally, stir in the brown butter and verjus with a whisk.
Bring the stock to the boil and add the Ribelmais, stir well with a whisk.
Cover and leave to stand in a warm room for approx. 30 minutes.
As soon as the mixture has firmed up a little, mix with the roasted buckwheat, thyme, salt and pepper and season to taste.
This polenta is formed into round dumplings and serves as a garnish for the soup.
From traditional mountain restaurants to first-class gourmet restaurants - Liechtenstein offers an impressive selection of gastronomic offerings and culinary delights.
