Traditional products from Rwanda
Pecorino
Pecorino Crisps
INGREDIENTS:
100gr pecorino
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PREPARATION:
- Preheat the oven to 210°C (410°F) on the grill/broil setting.
- Grate the pecorino.
- On a baking sheet lined with parchment paper, place small circles of cheese, well spaced apart, about 3 cm in diameter and 3 mm thick.
- Bake for 5 minutes: the small circles will spread and lightly bubble.
- Remove the baking sheet from the oven and let cool completely.
- Carefully lift the crisps off using a spatula.
Serve as an appetizer or as a garnish for a salad, vegetables, etc.
Cauliflower Gratin
INGREDIENTS:
1 large market cauliflower
4 tablespoons thick crème fraîche (15% fat)
100 g grated pecorino
Salt and pepper
Grated nutmeg
Turmeric
Fresh parsley
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PREPARATION:
- Trim the cauliflower and place all the florets in a colander.
- In a pressure cooker, cook the cauliflower for 14 minutes.
- Once cooked, transfer the cauliflower to a baking dish. Season with salt, freshly ground pepper, a pinch of grated nutmeg, turmeric, and fresh parsley.
- Spread the crème fraîche evenly over the top.
- Add the grated pecorino.
- Place under the grill/broiler at mid-height for 10 minutes (keep an eye on it).
Spaghetti with Pecorino and Caramelized Mushrooms
INGREDIENTS:
200 g spaghetti
About 12 button mushrooms
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & pepper
50 g pecorino
Fresh thyme
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PREPARATION:
- Cook the pasta.
- Clean and slice the mushrooms, place them in a bowl with the olive oil, balsamic vinegar, and a pinch of salt, then mix well.
- Heat a frying pan over high heat and sauté the mushrooms for a few minutes until golden and tender (about 4 minutes).
- Once the pasta is cooked, drain it and return it to the saucepan with the pecorino, mixing well. Serve in bowls topped with the mushrooms and fresh thyme.