Sausage and Broccoli Rabe Torta

Name: Sausage and Broccoli Rabe Torta
Yield: makes 4 servings
Ingredients: 2 large eggs; 2/3 cup whole milk; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 3 tablespoons unsalted butter, melted; 3/4 pound broccoli rabe; 4 garlic cloves, finely chopped; 1/2 teaspoon dried red pepper flakes; 3 tablespoons olive oil; 3/4 pound 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 teaspoon salt; 1/4 teaspoon black pepper; 1 ounce finely grated Parmigiano-Reggiano cheese (1/2 cup); 1 tablespoon unsalted butter, melted; 1/4 cup dry bread crumbs; 1/4 pound chilled Italian fontina, coarsely grated (1 cup); 1 ounce finely grated Parmigiano-Reggiano cheese (1/2 cup); Special equipment: 8-inch round springform pan

November 7, 2012

Equal parts comfort and sophistication, this torta toes the line between hearty main and delicate appetizer. Flaky crespelle pastry with a rich besciamella sauce and sweet Italian sausage produce a dish worthy of every minute of effort.

Recipe notes

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