Crepes al radicchio (Crespelle al radicchio)

Clean the radicchio, cut in half the Tufts, wash and Blanch them in boiling salted water. Drain them and dry them gently with a cloth, cut them into strips and saute in a skillet with 30 g of butter for 3/4 minutes. Remove from heat and let cool.

Place radicchio in a bowl, add the 4 tablespoons of ricotta, parmesan cheese, egg, cinnamon, salt and pepper. Working with a wooden spoon until you get a homogeneous mixture, spread a spoonful of mixture in the center of each crepe and fold into four.

Grease a baking sheet, place the crepes, one near the other, brush on with melted butter and place in a preheated 180° usually put for 10 minutes until the crepes will be slightly au gratin. Remove from the oven, sprinkle with the grated Parmesan and serve hot.