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Bolobreizh

Bolobreizh

4

Easy

20 mn +20 mn cooking

Ingredients

  • 2 tins Pâté Hénaff 154g
  • 20 cl Hénaff stock (after opening, add hot water to the cans to make a slightly gelled stock)
  • 1 Roscoff onion
  • 1 garlic clove
  • 6 button mushrooms
  • 400g spaghetti
  • 2 tablespoons tomato pulp
  • 1 heaping tablespoon olive oil
  • 20g salted butter
  • 1 turn of pepper mill

Preparation

  1. Mince onion and mushrooms
  2. Cut Pâté Hénaff into ½ cm cubes
  3. Pour the drizzle of oil and 10g of butter into a frying pan, let it sing and brown.
  4. Gently fry the onions, mushrooms and lightly crushed garlic clove.
  5. Add the tomato and mix gently.
  6. Add the Pouldreuzic nuggets and let them colour, but not too much.
  7. Crumble Pâté Hénaff with a fork
  8. Add the broth
  9. Season with a light twist of the mill, cover and simmer over low heat while you prepare the spaghetti.
  10. Pour spaghetti into boiling salted water
  11. Drain the spaghetti and serve on a plate, with the filling in the middle and the remaining butter on top.
  12. Atabmainan!

 

Product used

Pâté Hénaff
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