Sausage and Broccoli Rabe Torta - From epicurious.com

This is one of the most com-plicated dishes we have prepared but it was well worth the effort. The only change we made from the Epicurious recipe was that we used spicey bulk sausage rather than sweet links. The dish is assembled and baked from three components: crepe like pastry, sausage and broccoli rabe filling and a cheese besiamella sauce.

For the crepes: Beat until smooth 1/2 C flour, 2 eggs and 2/3C milk. Brush a hot saute pan with melted butter and ladle in 1/4C of the mixture. Working quickly, swirl the pan to spread the mix and allow to cook until it sets. Loosen and turn out onto paper towels. Only cook one side of the crepe. Repeat to make 5 crepes. This took a bit of practice with the temperature of the pan being most critical to getting a crepe brown but not burned that would release from the pan. Set the crepes aside while the filling and sauce are being prepared.

For the filling: Coursely chop 3/4 lb. rabe and boil until just tender, about 5 min. Drain and set aside. Saute 4 cloves minced garlic red pepper flakes to taste in 3T olive oil. Add 3/4 lb. sausage, breaking it up as it browns. Remove excess fat and mix with the rabe and set aside.

For the sauce: Melt 1/4C butter in a pan and add 1/4C flour. Mix until the butter is melted and the mixture is smooth. Stir in 1 3/4C milk and salt and pepper to taste. Heat the mixture until it is smooth and bubbly, about 5 min. Stir in 1/2C finly grated Parmigiano-Reggiano cheese. Stir until smooth.

Assembly: Prepare a 8" spring form pan by brushing it with melted butter and dusting with bread crumbs. Place one of the crepes in the bottom of the pan. Cover with 1/5 of the filling and drizzle on 1/3C of the sauce. Repeat using all of the filling, sauce and crepes. Top the entire tort with 1C of Fontana cheese mixed with 1/4C grated Parmigiano-Reggiano.

Bake the tort at 425 Degrees for 25 min. Allow it to rest for 10 min before slicing.

We served the torte with a green salad and a bottle of dry white wine but we think a rose` would work as well. A truely delicious dinner that was fun to cook. This recipe is pretty rich and serves 4-5 generously.