PARMIGIANO REGGIANO SEMOLINA DUMPLINGS

1. Place the milk and butter in a saucepan and bring to the boil.
2. Season with salt and freshly ground black pepper.
3. Add the grated Parmigiano Reggiano and stir until fully incorporated.
4. Gradually add the durum wheat semolina, stirring continuously.
5. Cook over medium heat, stirring vigorously, until the mixture becomes very thick and begins to pull cleanly away from the bottom and sides of the pan.
6. Continue cooking for another 1–2 minutes, until the mixture no longer sticks to the pan.
7. Remove from the heat and allow to cool briefly.
8. Add the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth and homogeneous.
9. Transfer to a shallow tray or bowl, cover directly and refrigerate for at least 6 hours, preferably overnight. Parmigiano Reggiano - Casello d…
10. Once chilled, portion the mixture with a tablespoon.
11. Flatten each portion slightly in your hand and place a small cube of cheese in the centre.
12. Completely enclose the cheese with the semolina mixture and gently roll into a smooth dumpling. Make sure there are no cracks and that the filling is completely sealed inside. Parmigiano Reggiano - Casello d…
13. Bring a large saucepan of salted water to the boil and add a sprig of rosemary.
14. Reduce the heat to a gentle simmer.
15. Carefully add the dumplings and poach for approximately 7 minutes, making sure the water does not boil vigorously.
16. Remove with a slotted spoon and drain thoroughly.

CRANBERRIES

1. Place the cranberries, cherry juice and sugar in a small saucepan.
2. Simmer gently until the cranberries are tender and the liquid has reduced slightly.
3. Season with freshly ground black pepper.
4. Mix the cornstarch with a little cold water until smooth.
5. Gradually stir the mixture into the cranberries.
6. Bring briefly to the boil to activate the cornstarch.
7. The finished cranberries should be glossy and lightly bound while remaining fluid.
8. Set aside and gently reheat before serving.

BACON STOCK

1. Place the bacon in a saucepan without additional fat.
2. Fry until well browned and lightly caramelised.
3. Add the halved onions, placing the cut sides directly onto the pan.
4. Continue cooking until the onions are deeply golden.
5. Add the rosemary and water.
6. Simmer gently, allowing the liquid to reduce until it develops an intense bacon flavour.
7. Pass the stock through a fine sieve, pressing lightly on the solids.
8. Reserve the strained stock for the bacon foam.

BACON FOAM

1. Combine the strained bacon stock with the cream and bring gently to a simmer.
2. Reduce slightly if necessary to intensify the flavour.
3. Remove from direct heat.
4. Gradually blend in the cold butter using a stick blender.
5. Continue blending until the sauce is creamy, emulsified and develops a light foam.
6. Taste and season carefully with salt and freshly ground black pepper. Keep in mind that both the bacon and Parmigiano Reggiano already contribute saltiness to the finished dish.
7. Keep warm without allowing the sauce to boil after adding the butter, as excessive heat may split the emulsion.
8. Blend again immediately before plating to create a fresh foam.

PARMIGIANO REGGIANO & PANKO CRUST

1. Combine the panko breadcrumbs and freshly grated Parmigiano Reggiano in a 1:1 ratio.
2. Carefully roll each cooked and well-drained dumpling in the mixture until evenly coated.
3. Heat a small amount of butter or neutral oil in a frying pan.
4. Add the coated dumplings.
5. Fry gently, turning as necessary, until golden brown and crisp on all sides.
6. Keep warm until plating.

BUTTER CRUMBS

1. Melt the butter in a frying pan.
2. Add the breadcrumbs.
3. Toast over medium heat, stirring continuously, until evenly golden brown and crisp.
4. Season lightly with salt.
5. Drain on kitchen paper if necessary.
6. Keep dry and crisp until plating.