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Preparation
Cut the Radicchio julienne and place it in a large bowl, then add the cold milk, the eggs and the salt and mix until smooth and all lumps dissolved. Melt a knob of butter in a 18 cm Ø non-stick pan and place a dollop of the batter to make a crêpe. Prepare all of the crêpes in the same manner. Season the Casatella cream cheese with a little salt and pepper and garlic-scented olive oil. Place a crêpe on a piece of heat-resistant cling-film and smear with the Casatella cream, then roll it up using the film. Arrange all of the crêpes prepared this way in a buttered pan, seal the pan with a heat-resistant film and bake in a pre-heated oven at 120°C for 15 minutes. Speck sauce: Heat the vegetable stock and add to it little by little the diced butter cold from the fridge. Add the diced Speck Alto Adige PGI, the previously browned chopped onion and the chopped parsley. Cut each crêpe into three equal portions and arrange on a serving plate. Pour the Speck Alto Adige PGI sauce around them and finish decorating with the Radicchio julienne.
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