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Breton spaghetti

Breton spaghetti

4Peoples

Easy

5 mn +5 à 10 mn of cooking time

Ingredients

  • 1 tin of Hénaff Pâté 260g
  • 400g of spaghetti
  • Double cream
  • 1 egg yolk
  • Parmesan
  • ground pepper
  • Basil

Preparation

  1. Cut the Hénaff Pâté into pieces
  2. Cook and drain the spaghetti
  3. Mix with egg yolk
  4. Sprinkle with Parmesan
  5. Add the pieces of Hénaff Pâté
  6. Decorate the centre of the preparation with a spoonful of double cream and a few grains of pepper
  7. Serve on the plate, decorated with a few basil leaves

Product used

Tip

Pour cuisiner le Pâté Hénaff, utilisez des boites « jeunes » : au moins deux ans avant la date mentionnée sur le flanc de la boite.

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