- 100g flour of chestnuts
- 300ml milk (can be substituted with rice)
- 2 eggs
- 3 Treviso radicchio
- 300gr ricotta
- Butter QB
- QB black pepper
- QB goes up
- 1 Onion or shallot
First, prepare the dough for the crepes, put the milk and the two eggs in a bowl and mix them first (fig1), then add the sifted chestnut flour, stirring in the meantime, continue until you get a liquid batter. (fig2)
Once done, let it rest for a few minutes, after which cut the Treviso radicchio, (fig 3) the onion and put them in a large pot over medium heat, add a glass of red wine, let it evaporate (fig4).
When the wine has evaporated, cover and cook for about 10-15 minutes, until it is wilted.
Once cooked, let it cool and then add the ricotta (fig. 5), salt and pepper, and mix until everything is mixed (fig. 6)
Meanwhile, make the crepes, grease a crepe pan or a non-stick pan with butter, and with the help of a ladle, pour the mixture in the center and spread it evenly, when you see that it forms the first bubbles and the edges of the mixture curl, turn it from the other party. (fig. 7)
Continue like this until the end of the batter, there should be about 9-10 crepes
Once cooked, start stuffing them, put the mixture in the center of your crepe and then spread it gently, (fig.8) after that fold the crepe in half and then fold it again in half, so you will get the classic "triangles".
Arrange them on a baking dish and season with a cream of Parmesan cheese, or the classic bechamel sauce (fig. 9), put them in the oven at 180 ° for 10 minutes and serve hot.
Chestnut flour does not contain gluten, so it will be more difficult to spread, moreover it lends itself perfectly to this dish, because even when cooked they will never become "stiff" but will always remain soft.
If you want to give the filling more flavor, add some speck as well.