Name: Sausage and Broccoli Rabe Torta
Cook time: 2 hr
Total time: 3 hr
Yield: Makes 4 to 6 (main course) 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 hot 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 (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 (1/2 cup); an 8-inch (20-cm) round springform pan

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Sausage and Broccoli Rabe TortaRomulo Yanes

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint. You'll be deliciously rewarded for your effort.

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.

Recipe notes

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