SPINACH & CHEESE DUMPLINGS

1. Heat a little oil in a frying pan and gently sauté the diced onion until lightly browned.
2. Place the Gorgonzola, fresh spinach and milk in a blender and blend until smooth.
3. Pour the Gorgonzola and spinach mixture over the bread cubes.
4. Defrost the puréed and roughly chopped frozen spinach. Squeeze thoroughly to remove as much excess moisture as possible.
5. Add both types of frozen spinach to the bread mixture and combine gently, keeping the mixture as light as possible.
6. Beat the butter until light and fluffy.
7. Separate the eggs. Gradually incorporate the egg yolks into the whipped butter.
8. In a separate bowl, whisk the egg whites until they form a light foam.
9. Fold the butter and egg yolk mixture into the dumpling mixture.
10. Add the grated mountain cheese and Parmigiano Reggiano.
11. Season with salt, freshly ground pepper, nutmeg and a pinch of cinnamon.
12. Carefully fold in the whipped egg whites, taking care not to knock out too much air.
13. Shape the mixture into dumplings of the desired size.
14. Steam until cooked through. For large dumplings of approximately 80 g each, allow around 25 minutes.

PARSNIP CREAM

1. Peel the parsnips.
2. Cook them in salted water for approximately 15 minutes, or until completely tender.
3. Drain well.
4. Combine the cooked parsnips with the butter and cream.
5. Blend until completely smooth and creamy.
6. Season with salt, freshly ground pepper and nutmeg.
7. Keep warm until plating.

PARMIGIANO REGGIANO ESPUMA

1. Melt the butter in a saucepan.
2. Add the flour and cook gently until it becomes lightly golden.
3. Add the cream, milk, vegetable stock, grated Parmigiano Reggiano and honey.
4. Season with salt, freshly ground pepper and thyme.
5. Heat gently, stirring continuously, until the Parmigiano Reggiano has melted and the mixture develops a smooth, creamy consistency.
6. Pass through a fine sieve.
7. Transfer the strained mixture to a cream siphon.
8. Charge with 1 gas cartridge and shake according to the siphon instructions.
9. Keep warm and serve the espuma at 53°C.

HERB SALAD

1. Pick the fresh herbs into rough, delicate pieces and place them in a bowl.
2. Dress with a small amount of olive oil and aged balsamic vinegar.
3. Season with salt and freshly ground pepper.
4. Toss gently just before plating.