Sausage and Broccoli Rabe Torta Recipe

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Ingredients:

Serving

2 large eggs
2/3 cup whole milk
1/2 cup all-purpose flour
1/4 tsp salt
3 tbsp unsalted butter, melted
3/4 lb broccoli rabe
4 garlic cloves, finely chopped
1/2 tsp dried hot red-pepper flakes
3 tbsp olive oil
3/4 lb sweet italian sausage, casings removed
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1 3/4 cups whole milk
1/4 tsp salt
1/4 tsp black pepper
1 oz finely grated parmigiano-reggiano (1/2 cup)
1 tbsp unsalted butter, melted
1/4 cup dry bread crumbs
1/4 lb chilled italian fontina, coarsely grated (1 cup)
1 oz finely grated parmigiano-reggiano (1/2 cup)

Directions:

Make crespelle: Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.
Make filling: Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
Cook broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry.
Cook garlic with red-pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add sausage and cook, breaking up sausage with back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.
Make sauce: Heat butter in a 2- to 3-quart heavy saucepan over moderately low heat until foam subsides, then add flour and cook, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in salt, pepper, and cheese, then remove from heat.
Assemble torta: Put oven rack in middle position and preheat oven to 425°F. Invert bottom of springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap outside of entire bottom of springform pan with a double layer of foil. Generously brush inside bottom and side of pan with butter, then sprinkle bottom with bread crumbs.
Stir together Fontina and parmesan in a bowl. Put 1 crespella in bottom of springform pan, then sprinkle with one sixth of filling and drizzle with 1/3 cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over top.
Bake, uncovered, until top is bubbling and golden, about 25 minutes. Cool in pan on a rack 15 minutes. Remove side of pan and carefully slide torta off bottom of pan onto a plate. Cut torta into wedges.
Cooks' notes:
Broccoli rabe can be cooked and drained 1 day ahead and chilled in an airtight container. Bring to room temperature before using. Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Crespelle can be made 3 days ahead and chilled, wrapped tightly in plastic wrap.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	913.37 Kcal (3824 kJ)
Calories from fat	607.57 Kcal
		% Daily Value*
Total Fat	67.51g	104%
Cholesterol	258.65mg	86%
Sodium	1274.9mg	53%
Potassium	512.18mg	11%
Total Carbs	36.26g	12%
Sugars	9.28g	37%
Dietary Fiber	2.84g	11%
Protein	39.75g	79%
Vitamin C	23.5mg	39%
Vitamin A	3.8mg	128%
Iron	88.7mg	493%
Calcium	476.6mg	48%

Amount Per 100 g
Calories	192.96 Kcal (808 kJ)
Calories from fat	128.36 Kcal
		% Daily Value*
Total Fat	14.26g	104%
Cholesterol	54.64mg	86%
Sodium	269.34mg	53%
Potassium	108.2mg	11%
Total Carbs	7.66g	12%
Sugars	1.96g	37%
Dietary Fiber	0.6g	11%
Protein	8.4g	79%
Vitamin C	5mg	39%
Vitamin A	0.8mg	128%
Iron	18.7mg	493%
Calcium	100.7mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.