Herb Pasta with Chanterelles in Top Sauce

Pasta dishes are just always delicious!

Preparation Make a semi-liquid dough from flour, eggs and milk. Add the herbs and season with salt, pepper and a pinch of nutmeg.

In an oil-lined frying pan, bake small, narrow pancakes of this quantity one after the other and allow to cool.

Select chanterelles, clean, rinse when cool, dry on crepe, cut large mushrooms in half. Clean the spring onions, rinse and cut into diagonal leaves.

Score tomatoes crosswise, cut out the bottom, put them into boiling water until the skin puffs up, rinse, peel off the skin and cut into small cubes.

Preparation Herb pancakes roll up individually and cut into strips two centimeters wide. Heat rapeseed oil, fry chanterelles briefly in it, add spring onions and onions, cook well.

Stir in diced tomatoes and parsley, add the herb noodles and toss well, heating through. Pour on whipped cream, reduce briefly, season with salt and season with pepper.

Arrange everything evenly on four plates and garnish with nasturtium flowers.

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