Recipe Tip: Riebel with Caramelised Lettuce Hearts and Mountain Cheese
Top Recipe for 4 Persons by Max Natmessnig. All ingredients and tips for getting it right. Riebel, Austria's answer to polenta, is an Austrian speciality from Vorarlberg in the far west of the country. It is often served sweet, with fruit or apple sauce. This version from top chef Max Natmessnig is a delicious savoury variation with lettuce hearts and tasty mountain cheese.
- 400 mlvegetable stock
- 90 gfine semolina
- 70 gmountain cheese (such as comté), grated
- 30 mlcream
- 2eggs, lightly beaten
- freshly grated nutmeg
- 1 tablespoonbutter, plus extra to grease
- 1 tablespoonbutter
- 4lettuce hearts, cut into quarters
- white balsamic vinegar
- 80 gbutter
- 100 gmountain cheese, such as comté, grated
- 1 bunch(es)chives, freshly chopped
Step 1Heat the vegetable stock in a pan, then add the semolina in a thin stream and cook, stirring, for about 20 minutes, until the mixture is smooth and thick. Remove from the heat and let it cool.
Step 2Add the cheese and cream, season with salt, pepper and nutmeg, then stir in the eggs.
Step 3Heat the oven to 150°C. Pour the mixture into a well-greased baking tray or baking dish lined with baking paper, cover with foil and cook for 45 minutes until firm.
Step 4Remove from the oven and leave to cool, then cut into large triangular pieces.
Step 5Heat the butter in a pan, add the riebel slices and fry until golden on both sides. Set aside.
Step 6Heat the butter in a frying fan. Add the sugar and, when melted, add the lettuce hearts and cook over a medium heat, turning, until the hearts are nicely browned and caramelised.
Step 7Deglaze with the balsamic vinegar and season with salt and pepper.
Step 8Melt the butter in a pan over a medium heat and cook until it turns nut-brown and smells nutty.
Step 9To serve, arrange the lettuce hearts on plates and place the riebel slices on top.
Step 10Sprinkle over the grated cheese, pour over the nut butter and sprinkle with the chives.
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