Bettina's Kitchen Stories: South Tyrolean "Muas"

Simple, nourishing, and rich in history, South Tyrolean Muas is one of the oldest traditional peasant dishes handed down in the region. Together with Hermann from the Unterweirachhof (Buschenschank) tavern, we discover the history behind this special dish.

South Tyrolean "Muas"

Ingredients (serves 4–6)

• 2 litres milk
• 3–4 tablespoons Muas flour (white cornmeal) per litre of milk
• 3–4 tablespoons wheat flour per litre of milk
• salt to taste
• sugar to taste
• melted butter

Preparation

1. Pour the milk into the cold pan and bring it slowly up to temperature over a wood fire or on the hob.

2. Add the Muas flour (white cornmeal) and mix thoroughly. Then add the same amount of wheat flour.

3. Stir constantly until the mixture comes to the boil, making sure no lumps form and taking care that the Muas does not burn.

4. During cooking, the characteristic raspe (a golden, crispy crust) will form on the bottom of the pan. To get an even golden colour, it is important to keep stirring and, if necessary, turn the pan slightly.

5. By tapping gently on the bottom of the pan, you can check where the raspe have already formed. Once the Muas has reached the right consistency, add salt and sugar to taste.

6. In a separate pan, melt the butter until it turns golden, then pour it generously over the Muas.

7. True to tradition, Muas is eaten directly from the pan, to be shared with family and friends.