The two most famous dishes in Vorarlberg are Kässpätzle and Riebel. One spicy and one sweet. We have written the recipes together for you. Have fun with them!
Riebel (4 portions)
- 300 g flour
- 500 ml milk
- 1 pinch of salt
- 100 g clarified butter or margarine
- Boil milk with a pinch of salt in a pot
- Add the semolina and boil down (cover and let cool for about 1/2 hour)
- Heat clarified butter in a frying pan and fry the now solidified porridge until crispy, turning and crushing it often
- Sprinkle with apple sauce or sugar and serve
Kässpätzle (4 portions)
- 500 g flour (type 480)
- 6 eggs
- 125 ml milk
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- 1 tbsp butter
- 1 pc onion
- 350 g grated mountain cheese
- 150 g Rässkäse or Emmentaler grated
- For the spaetzle dough, mix flour, eggs and milk in a bowl with a wooden spoon (doesn’t have to be smooth – part should be viscous).
- Add salt, pepper and nutmeg to the dough, mix and let rest for 10 minutes
- In the meantime, heat the butter in a frying pan and fry the onion rings until golden brown.
- Then pass the dough through the spätzle sieve into boiling salted water (large pot), boil once and skim off with a perforated sieve and put into a bowl
- Immediately add the grated cheese and mix with a wooden spoon to melt the cheese.
- Arrange the spaetzle on a plate and garnish with the fried onions.
And do you feel like cooking?