Stuffed potatoes with grappa, Grana Padano mousse, spinach and beef tartare

Ingredients:

For the Grana Padano Mousse:
150 ml milk
75 ml vegetable broth
150 ml cream, whipped
50 g mascarpone
225 g Grana Padano, grated
1 lemon, 4 gelatin sheets
Thyme, rosemary, black pepper to taste
For the grappa potatoes:
5 big potatoes
2 peppers (red & yellow)
2 red onions
250 g Grana Padano (over 16 months) grated
50 g olive oil
25 g capers
100 g mushrooms, diced
50 g crème fraiche/sour cream
100 ml Grappa
700 g fresh spinach (baby leaves preferably)
For the spinach:
700 g fresh spinach (baby leaves preferably)
25 g butter
50 g hazelnuts (or pine nuts)
1 clove garlic
For the beef tartare:
500 g best beef, finely chopped
40 g chopped gherkins
25 g finely chopped shallots
2 egg yolks, 2 crushed sardines
1 tbsp olive oil
1 tbsp Ketchup, 1 tsp mustard
Tabasco, salt&pepper, dried marjoram