Ricotta and buffalo milk fondue stuffed crêpes (Crespelle)

For the crespelle: mix the flour, milk and two whole eggs and a pinch of salt until a smooth and even dough is obtained. What and dry the Silene vulgaris and put them in the cream for the crespelle. Heat a pan having a 20 cm diameter rub it with the pork rind (or with butter); Use a ladle to scoop up the right amount of crespelle cream so as to obtain a half a centimetre thick ‘pancake’. Cook them for about a minute and then put them on a steel or marble slab to cool. For the stuffing: stir the ricotta, half of the mozzarella cut up into dices and the boiled and cooled asparagus cut up into dices; add salt and pepper and mix with some parmesan cheese and a drop of must vinegar. Stuff the crespelle and fold them up like an envelope, place in a buttered terrine and cook in oven at 180° for 15-20 minutes.
Prepare the cream by heating up the milk with the mozzarella the stems of the asparagus cut into dices salt and pepper. Cook for 15 minutes. Blend the mixture and pour through a strainer so as to obtain a smooth cream that is to be kept warm. Before serving, put the cream on the dish, place the crespella on it and garnish with pistachios and threads of scallop.