First, melt the butter in a small saucepan and set aside. Start preparing the dough for your rolls by taking the Manitoba flour and making a well in the middle. Now pour in an egg, sugar, honey salt, melted butter and yeast. Start to knead well, letting all the ingredients be well incorporated. Continue to knead until you have a smooth dough.

Now grease a fairly large bowl with a little oil and place the dough inside. Lightly grease the surface of the ball and cover with cling film. Let rise for about 2 hours, until doubled.

After the dough has risen, place it on a floured pastry board and divide it into 8 pieces. Knead each piece with your hands to form a ball. Place the balls on a baking tray lined with baking paper, leaving enough space between each one. Cover with a tea towel and leave to rise for two and a half hours until doubled in size.

After the time has elapsed, turn the oven on to 220°C. Brush the surface of the hamburger bun with beaten egg mixed with 1 tablespoon of milk and sprinkle sesame seeds over it.

Bake the hamburger buns in a static oven preheated to 220°C for 5 minutes, then lower the temperature to 180°C and continue for a further 10 minutes, until golden brown.

Once ready, take them out of the oven to cool and cover them with clean tea towels so that they remain soft with their moisture.

Take a blender and place the salmon trout fillets in pieces, the mozzarella cheese in cubes, the boiled potato in pieces, the breadcrumbs, a pinch of salt and ground pepper. Now blend everything.

Next, emulsify the olive oil with the herbs in a dish. Place the pasta cups on the plate and pour in the trout purée.

Heat a grill pan and place the burgers on it, cooking for a couple of minutes on each side, turning gently.

Now your trout burgers are ready to be stuffed into the sandwiches you have prepared earlier and accompanied by other vegetables or sauces according to your taste.

To make the polenta, place a thick-bottomed steel pot on the stove, pour in the two litres of water and when the water is close to boiling add the salt. Then pour in the flour, stirring with a wooden spoon and keep cooking at a high temperature, stirring quickly.

Add the olive oil to prevent lumps from forming, continue stirring until it comes to the boil, then lower the heat to low and continue cooking for 50 minutes over a gentle heat, stirring continuously, taking care not to let it stick to the bottom. After 50 minutes the polenta is ready; turn up the heat so that it comes away from the pan, wait until it comes away from the bottom.

On the other hand, prepare the Gorgonzola fondue removing the rind and cutting the cheese into cubes. Heat the milk until it comes to a boil. Put the Gorgonzola cheese in a thick-bottomed saucepan and turn on the stove over very low heat. As soon as the cheese begins to melt, add the milk. Immediately stir with a whisk to mix it with the cheese.

Cook the Gorgonzola fondue over low heat for 4-5 minutes, stirring constantly so it does not stick to the bottom of the pan. The Gorgonzola should melt completely and the mixture should thicken. Turn off the heat and add the nutmeg.

At this point, take the hot polenta you have already prepared and carefully invert it onto a plate to unmold it.

Next, take the Gorgonzola fondue and pour it over the polenta. Then take the walnuts, chop them finely and use them to garnish your dish. At this point, your polenta with walnuts and Gorgonzola fondue is ready to be served.

First, start by washing the asparagus, remove their white and hard part of the stem. Then tie the asparagus together and boil them for about 15 minutes. At the end of cooking, drain and cut them into small pieces.

Remove the external leaves of the leek, wash it and cut it into thin slices. Later put the mixture in a pan in which you have previously melted the butter.

Lightly fry the leek, then salt, pepper and add the pieces of asparagus; cook for a few minutes, until the asparagus will no longer lose cooking water. At this point salt, then turn off the fire and let cool the vegetables.

Beat the eggs in a bowl, add the pepper, the grated Granetta di Capra, the lukewarm vegetables, the smoked Scamorza cut into cubes and the parsley; mix the ingredients well.

Using a non-stick pan, put the oil and warm it up, add the egg mixture and cook over high heat for 2-3 minutes, then put a lid on the pan and lower the flame in order to cook the omelette evenly.

When the sides of the omelette will become golden brown, turn the omelette helping you with the lid; brown also the other omelette surface and then let it glide onto a serving plate. Serve your omelette immediately.