1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.

2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.

3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.