Ingredients

For the Grana Padano gnocchi:
100 ml cream
200 g whole egg
180 g Grana Padano 24 months
1 clove of garlic, sprig of basil, sprig of thyme
1 tbsp cream fraiche
Salt, pepper from the mill
Pinch lime abrasion
4 cl white port wine
Pinch cayenne pepper
For the cauliflower cream and roasted cauliflower:
1 head cauliflower
100 ml cream
100 g butter
Juice of half a lime
Salt, pepper from the mill, brown cane sugar
100 ml vegetable stock
20 g Ducca
4 cl roasted sesame oil
2 sprigs smooth parsley
1 teasp. Chopped capers
1 tbsp 3 years of finely grated Grana Padano
For the fillet of veal with porcini mushrooms, baked sage, roasted bacon:
600 g veal fillet
12 leaves sage
6 porcini mushrooms
2 tbsp oven oil
4 tbsp vegetable oil
6 tbsp veal jus
40 g butter
1 slice smoked bacon
Salt, pepper from the mill
20 g 3 years old Grana Padano