Riebel with Caramelised Lettuce Hearts and Mountain Cheese

Riebel with Caramelised Lettuce Hearts and Mountain Cheese

© Luzia Ellert

Riebel with Caramelised Lettuce Hearts and Mountain Cheese

Riebel with Caramelised Lettuce Hearts and Mountain Cheese

© Luzia Ellert

For the riebel

Ingredients (Serves 4)

400
ml
vegetable stock
90
g
fine semolina
70
g
mountain cheese (such as comté), grated
30
ml
cream
2
eggs, lightly beaten
salt
pepper
freshly grated nutmeg
1
tablespoon
butter, plus extra to grease

Preparation:

  • Heat 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. 
  • Add the cheese and cream, season with salt, pepper and nutmeg, then stir in the eggs. 
  • Heat 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. 
  • Remove from the oven and leave to cool, then cut into large triangular pieces. 
  • Heat the butter in a pan, add the riebel slices and fry until golden on both sides. Set aside. 

 

For the caramelised lettuce hearts

Ingredients (Serves 4)

1
tablespoon
butter
sugar
4
lettuce hearts, cut into quarters
white balsamic vinegar
salt
pepper

Preparation:

  • Heat 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.
  • Deglaze with the balsamic vinegar and season with salt and pepper.

To serve

Ingredients (Serves 4)

80
g
butter
100
g
mountain cheese, such as comté, grated
1
bunch
chives, freshly chopped

Preparation:

  • Melt the butter in a pan over a medium heat and cook until it turns nut-brown and smells nutty.  
  • To serve, arrange the lettuce hearts on plates and place the riebel slices on top.  
  • Sprinkle over the grated cheese, pour over the nut butter and sprinkle with the chives. 

Tip

Riebel used to be a popular breakfast dish served with apple sauce or stewed fruit. 


FIND OUT MORE

  • Loaded Hasselback Potatoes
    The idea of cutting into potatoes to just slightly below the centre, so they open out like a fan when they bake, reportedly originated in Sweden. The increased surface area transforms them into crunchy bundles of joy. Customise the potatoes with the toppings of your choice.
  • Pasta Alla Norma
    In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight...
  • French Onion Soup
    A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful soup topped with melting cheese, after all. This rendition is from the new cookbook 'Hot Cheese' by Polina Cheznakova.
  • Leek Quiche with Chives
    In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a simple but refined way. If you like alliums, you will love this dish!
  • Swiss Cheese Fondue
    Cheese fondue is not a dish for single households – the dish is made for sharing and it needs a convivial crowd. This recipe from the Fondue Academy in Gruyère, Switzerland, is the real deal, made with the proper local cheeses. It makes just the right amount for four people.