Ingredients
- 1 pound broccoli rabe
- 3 pound garlic cloves, finely chopped
- 1/2 teaspoon dried hot red pepper flakes
- 4 tablespoon olive oil
- 1 pound sweet italian sausage, cooked, sliced 1/4-inch thick
- 3 cup whole milk ricotta
- 1 cup heavy cream
- 8 ounce grated grana padano cheese
- 1/2 cup grated fontina cheese
- 1/4 cup grated parmigiano reggiano
- 3 cup large eggs, beaten
- 1 pound broccoli rabe
- 3 pound garlic cloves, finely chopped
- 1/2 teaspoon dried hot red pepper flakes
- 4 tablespoon olive oil
- 1 pound sweet italian sausage, cooked, sliced 1/4-inch thick
- 3 cup whole milk ricotta
- 1 cup heavy cream
- 8 ounce grated grana padano cheese
- 1/2 cup grated fontina cheese
- 1/4 cup grated parmigiano reggiano
- 3 cup large eggs, beaten
- 4 cup all-purpose flour
- 2 teaspoon sugar
- 1 teaspoon salt
- 2 stick (1 cup) cold unsalted butter, cut into bits
- 4 stick large eggs, beaten lightly
Preparation
Baking Directions:
For filling:Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
Cook broccoli rabe in a 4-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes.
Drain well in a colander and pat dry.
In a 12-inch skillet over moderate heat, add olive oil and sausage; cook thoroughly, about 5 minutes.
Remove sausage, cut into 1/4-inch-thick slices and set aside.
In the same pan, add garlic and red pepper flakes.
Stir in broccoli rabe and cook for about 3 minutes.
Add your sausage back to the skillet and toss, turn off heat, and set aside.
For pastry dough:Using a food processor mix or pulse together flour, sugar and salt.
Add butter and pulse until mixture resembles coarse meal.
Add eggs and pulse until eggs are incorporated and dough is formed.
Form dough into a disk and chill, wrapped in plastic wrap for about 1 hour.
Dough may be made 1 day ahead and chilled, covered.
Option: Use 4 (9-inch) premade pie crusts, 2 to line the sides and bottom of spring form pan, and 2 to make the top crust To assemble torta: Preheat oven to 375 degrees F.
Brush melted butter on the bottom and sides of the spring form pan.
On a lightly floured surface, roll out the dough into a 1/2-inch-thick round about 18 inches in diameter.
Fit dough into a 9-inch spring form pan, leaving a 2- to 3-inch overhang.
In a large bowl, add all the cheeses, eggs, heavy cream, and mix thoroughly.
Into the bottom layer, evenly place half of the broccoli rabe and sausage, then half of the cheese mixture, repeat with a layer of broccoli rabe and sausage, and top with the remaining cheese mixture.
Carefully fold the extra dough over the top of the filling toward the center of the torte, leaving the top partially opened.
Brush dough with egg wash.
Bake torta in middle of the oven for 1 hour, or until top crust is golden brown.
Serve warm or at room temperature, cut into wedges.
