Today I’m re-sharing a traditional recipe from South Tyrol, the muas. I say re-sharing because, in reality, this recipe has been on my blog for years now, and it was just time to change the photo. Returning to the recipe, perhaps you’re wondering what “Muas” means? Well, some call it mosa, or even a soft pudding, but the latter isn’t really an appropriate definition.
It is a dish that has always been made here, especially in mountain farms, where it was prepared with freshly milked milk. Just a few other ingredients like flour, cornmeal, and a bit of sugar, all cooked in a pan, strictly iron, that at the end can be scraped at the bottom. Yes, because that’s the best part of the muas, the layer that forms at the bottom, called “Schearn,” which is practically a separate layer, which does not mean that the muas is burnt, on the contrary, that layer must be there!
Oh yes, and it’s not even served on a plate… everyone eats together from the pan… so, spoons in hand, and let’s see who can eat more before it runs out.
Like all South Tyrolean dishes, I obviously learned to make it from my mom.
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5 cups milk
- 3/4 cup flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 2 tablespoons butter
Steps
To prepare the muas, put the flour, cornmeal, sugar, and salt in a bowl.
Stir with a whisk and pour in the milk. Mix well to avoid lumps.
Heat an iron pan (if you don’t have one, use a steel pan, but not a non-stick one!!) with the butter.
Once the butter has melted and starts to bubble with the characteristic sizzling sound, mix the milk and flour mixture in the bowl and then pour it all into the pan.
Continue to stir over medium heat until the mixture thickens and starts to bubble.
At this point, lower the heat to the minimum and let it cook for about 30 minutes without stirring, so the tasty “Schearn” form at the bottom, and a thin film forms on the surface.
After the cooking time, remove the muas from the heat and let it rest for about 5 minutes.
Meanwhile, in a small bowl, mix the cinnamon with sugar and melt the butter in a saucepan until it turns a brown color. Then with a spoon, break the film of the muas in 5-6 places (simply by poking with the spoon), sprinkle the entire surface with cinnamon sugar, and then drizzle with the melted butter.
Bring the pan to the table along with the spoons… and enjoy your meal!!
Tips
You can also sprinkle your muas with just sugar or brown sugar instead of cinnamon. Alternatively, it’s also great sprinkled with poppy seeds and melted butter.
