PARMIGIANO REGGIANO MOUSSE

1. Place the whole milk and cream in a saucepan and heat gently.
2. Add the egg yolk and cook the mixture to 82–83°C, stirring continuously.
3. Add the 24-month Parmigiano Reggiano, gelatine and crème fraîche.
4. Blend until completely smooth.
5. Pass the mixture through a fine sieve.
6. Allow it to cool to 28–30°C.
7. Once at the correct temperature, gently fold in the softly whipped cream, taking care to retain as much air as possible.
8. Finish with a few drops of lemon juice.
9. Reserve for assembling the pear hemispheres.

PICKLED ABATE FETEL PEAR

1. Place the pear juice in a saucepan and reduce to approximately 180 g.
2. Add the white balsamic vinegar, white wine vinegar, sugar and salt.
3. Mix well and allow the pickling liquid to cool completely.
4. Slice the Abate Fetel pears very thinly, to approximately 0.8 mm.
5. Briefly marinate the pear slices in the cooled pickling liquid.
6. Arrange the slices inside hemisphere moulds, slightly overlapping them so that the inside of each mould is completely lined.
7. Reserve for filling with the Parmigiano Reggiano mousse.

PEAR, BLACK TRUFFLE & NOCCIOLA PIEMONTE CENTRE

1. Cut the Abate Fetel pear into a fine brunoise and finely chop the shallot.
2. Heat the beurre noisette gently in a pan.
3. Add the shallot and pear and sauté gently without excessive colouring.
4. Deglaze with the pear pickling liquid.
5. Continue cooking until the liquid has reduced and the mixture is almost dry.
6. Remove from the heat and allow to cool.
7. Once cold, fold in the roasted Nocciola Piemonte IGP, finely chopped Italian black truffle and Aceto Balsamico.
8. Spoon some Parmigiano Reggiano mousse into each pear-lined hemisphere mould.
9. Place 10–12 g of the pear, hazelnut and truffle mixture in the centre.
10. Cover completely with additional Parmigiano Reggiano mousse.
11. Chill until fully set.

PEAR & BALSAMIC JUS

1. Place the pear juice in a saucepan.
2. Reduce until approximately 150–170 g remains.
3. Add the Aceto Balsamico and white balsamic vinegar.
4. Season with salt.
5. Taste and adjust if necessary, aiming for a clean balance between fruit, sweetness and acidity.
6. Reserve for plating.

PARMIGIANO REGGIANO RIND FOAM & BEURRE NOISETTE

1. Combine the Parmigiano Reggiano rind, whole milk, cream and light vegetable stock.
2. Maintain the mixture at 80–85°C for 45–60 minutes to infuse the flavour of the rind into the liquid.
3. Strain the mixture, removing the Parmigiano Reggiano rind.
4. Return the liquid to the heat and reduce slightly.
5. Add the beurre noisette and emulsify until smooth.
6. Keep ready for service.
7. Foam the sauce immediately before plating

SPINACH OIL

1. Blanch the spinach briefly.
2. Immediately transfer it to iced water to stop the cooking process.
3. Drain and squeeze the spinach until completely dry.
4. Combine the spinach with the neutral oil.
5. Blend at approximately 60–65°C until the oil is well infused.
6. Strain through a fine sieve.
7. Chill and reserve until plating.

ROASTED NOCCIOLA PIEMONTE IGP

1. Spread the hazelnuts evenly on a baking tray.
2. Roast at 150–160°C until golden.
3. Allow to cool slightly and remove the skins.
4. Roughly crush the roasted hazelnuts.
5. Reserve for plating and for the other components where required.

SOUFFLÉED PARMIGIANO REGGIANO CRISP

1. Prepare the Parmigiano base.
2. Cook the base as required.
3. Dry it completely.
4. Soufflé the dried Parmigiano base until expanded and crisp.
5. While the crisp is still warm, generously dust it with finely grated 24-month Parmigiano Reggiano.
6. Lightly dress the young spinach with pear vinaigrette.
7. Finish the crisp with the dressed young spinach, roasted Nocciola Piemonte IGP and freshly shaved Italian black truffle.
8. Reserve for immediate plating.