Princely Moments
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LIECHTENSTEIN – PRINCELY MOMENTS 35<br />
Original<br />
Liechtenstein<br />
Martin’s<br />
"Ribel" recipe<br />
Heat 1 litre of water,<br />
1 teaspoon of salt,<br />
1 tablespoon of butter<br />
Psst, my secret tip for you …<br />
Foodies should definitely pay a visit to awardwinning<br />
chef Martin Real and his son Michael<br />
in the Weinlaube Schellenberg. Martin is a<br />
one-off and a legend in Liechtenstein’s fine<br />
dining scene. His skills include not just cooking<br />
but also playing the blues on his harmonica<br />
and telling some great stories. A must for<br />
anyone keen on good food and good fun!<br />
Michèle Frey-Hilti<br />
Add 600 g wheat<br />
semolina, mix together,<br />
cover with a lid and<br />
leave to rest for 15 min<br />
next to the stove.<br />
Heat butterfat in a<br />
pan and add the<br />
mixture.<br />
Ribel is often eaten<br />
with sugar. Take a<br />
spoonful of Ribel and<br />
dunk it in coffee. It is<br />
also often served with<br />
apple or plum sauce.
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