The Vorarlberg specialty Brösel (crumbs) has developed from a filling “survival dish” for poor families into an unforgettable luxury product.
Riebel (Ribel in Switzerland), Stopfer, Pflutta or, in the Montafon, Brösel (crumbs) is a simple corn dish from Vorarlberg and St. Galler Rheintal and the border region between Liechtenstein, Austria and Switzerland. The traditional dish is made from a mixture of light corn and wheat meal. This has been cultivated in Rheintal for more than 300 years and the typically wet and warm climate provides ideal conditions for this.
In the past, Brösel (crumbs) were a meal for poor families since it is easy to prepare, is filling and also inexpensive. With the increasing prosperity following the Second World War, corn meal and wheat meal nearly disappeared from the local kitchens and the fields of Vorarlberg. In recent years, this unforgettable specialty has experienced a renaissance.
Brösel (crumbs) recipe
Ingredients for four persons
- 1l milk, water, cream - proportions as desired
- 1 pinch of salt
- 60 g butter
- approx. 600 g semolina
About 30 minutes (excluding stirring time)
- Boil the liquid - milk, water and cream - together with salt and butter
- Stir in the semolina with a whisk and let it steam covered for at least three hours.
- At medium temperature, poke holes in the mass all over with a little butter.
- Brown until the crumbs are golden brown.
- If desired, you can also dust the crumbs with sugar, creating a sweet dish.
Want some more?
You will find a variety of Brösel (crumbs) recipes on the website of the association Rheintaler Ribelmais ribelmais.ch