Logo henaff

Our news

“A table with the Bolobreizh!”

Image de l'actualité

Attention students! This dish made with Hénaff Pâté is made for you.
Head over here to follow the recipe for Bolobreizh:
⏱ Preparation: 20 minutes | Cooking: 20 minutes

Ingredients

  • 2 cans of Hénaff Pâté (154g)

  • 20 cl of Hénaff broth (after opening, add hot water to the cans to create a slightly gelled broth)

  • 1 Roscoff onion

  • 1 garlic clove

  • 6 Paris mushrooms

  • 400g of spaghetti

  • 2 tablespoons of tomato pulp

  • 1 generous tablespoon of olive oil

  • 20g of salted butter

  • A turn of the pepper mill

Recipe

  1. Slice the onion and mushrooms.

  2. Cut the Hénaff Pâté into ½ cm cubes.

  3. Pour the olive oil and 10g of butter into a pan, heat until sizzling and lightly colored.

  4. Gently sauté the onions, mushrooms, and the slightly crushed garlic clove.

  5. Add the tomato pulp, stir gently.

  6. Add the Pouldreuzic pâté chunks, let them brown lightly, but not too much.

  7. Fluff the Hénaff Pâté with a fork.

  8. Add the broth and season with a light turn of the pepper mill. Cover and let simmer on low while preparing the spaghetti.

  9. Cook the spaghetti in boiling salted water.

  10. Drain the spaghetti and serve on plates, with the garnish in the middle and the rest of the butter on top.

Bon appétit