Chestnut crepe without gluten filled with ricotta cheese and black cabbage

Chestnut crepe without gluten filled with ricotta cheese and black cabbage
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Time: 1 ora più tempo di cottura in forno
Difficulty: Media

The savory crepes are simple and quick to prepare, with chestnut flour enriches the taste and can be stuffed with many ingredients sfiziosi. I propose a stuffing of black cabbage and fresh ricotta, to lick the moustache.

Ingredients for 8 people:
For the crepes:
5 dl milk 50 g Garfagnana PDO flour.
50 g special for fresh pasta Molino dalla Giovanna 2 eggs salt to black pepper in butter grains  
For the filling of:
250 g black cabbage
100 g cow’s milk ricotta cheese
1 egg 60 g grated parmesan cheese
1 leek small
1 celery coast extra virgin olive
oil
salt
to black pepper in grains
50 g truffle mushroom paté "Savini truffles"
10 about cherry tomatoes

Time: 1 hour + cooking time
Difficulty level: medium

To prepare the crepes, pour the milk in a tall TM Bowl, add the flour to rain, peel the eggs inside and blend everything until a smooth and creamy mixture. Season with salt and pepper. Heat a crepe pan over heat and melt a knob of butter inside, then dry the excess with paper towels. Pour half a ladle of batter and rotate the pan, so as to distribute the mixture evenly on the base, cook for about 2 minutes, then turn the pancake with the help of a spatula and complete cooking for 2 minutes. Transfer the pancake obtained on a tray and continue the same way until the batter is finished.
At the end of the whole mixture, prepare the filling.
Remove the black cabbage from the ribs, wash and cut into strips, sprout the leek, remove the outer leaves and wash it, then cut it in half lengthways and slice it thinly. Trim the celery, wash it and crush it on the top with the palm of your hand, to flatten it; create strips lengthwise and then, in the opposite direction, slice it to obtain squares to brown in a saucepan with 3-4 tablespoons of oil for 2-3 minutes, then add the cabbage and tomatoes previously seared in boiling water and peeled. 
Cook over a low heat for 4-5 minutes, stirring constantly; cover the preparation with water, bring to the boil and cook for about 40 minutes, adjusting salt and pepper at the end. At the end, remove the vegetables from the pan, drain well and place them in a tall and narrow bowl. Pass them with the blender in immersion, let cool, then place in a bowl to mix with the ricotta cheese, Parmesan cheese and egg, then season with salt and pepper.
Make up the crepes. Place on the worktop, spread over with a spatula the mixture of black cabbage, roll each crepe on itself, forming rolls and continue in this way until the ingredients are finished. Finally, cut each pancake into three parts and place on a baking sheet lined with parchment paper and bake in the hot oven at 100 º C for 15-20 minutes, taking care to place in the oven a small pan filled with water to ¾ to create moisture.
At the end, remove from the oven and place three pieces of crespella in each individual dish, complete with 3 teaspoons of truffled porcini pate. Serve.

SU