A great pasta dish for any occasion:
Soak the chanterelles in lukewarm water for at least two hours. If the preparation is done in autumn, fresh mushrooms are preferable and the mass would be increased to 300 grams. Boil a saucepan with salted water and cook the unbroken macaroni in it, then drain and drain well. In the meantime, chop the onions into small cubes. Heat the butter in a frying pan. Fry the onion cubes until translucent and then add the chanterelles. Cut the ham into small cubes and add with the parsley. Season to taste with salt and freshly ground pepper. For the glaze, whisk the eggs, whipping cream, milk, nutmeg, pepper, salt and cheese in a baking bowl. Preheat the oven to 200 degrees. Coat a shallow, rectangular gratin dish with the oil.
For cooking friends without craft ambitions: Tastes just as good as a mixture without icing.
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