Sausage And Broccoli Rabe Torta

Image of Sausage And Broccoli Rabe Torta, Gourmet Magazine
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Ingredients

For crespelle

  • 2 large eggs
  • 2/3 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted

For filling

  • 3/4 lb broccoli rabe
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon dried hot red-pepper flakes
  • 3 tablespoons olive oil
  • 3/4 lb sweet Italian sausage, casings removed

For besciamella sauce

  • 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 oz finely grated Parmigiano-Reggiano (1/2 cup; see Tips)

For assembly

  • 1 tablespoon 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; see Tips)

Description

Perfect For Entertaining, This Gorgeous Torta—sheets Of Delicate Crespelle Layered With Rich Besciamella And Sweet Italian Sausage—won't Disappoint.

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