Sausage and Broccoli Rabe Torta

It's like pasta, pancakes, and cake all rolled into one. Granted, this is definitely a Sunday project—it involves many easy-to-follow steps, so make sure you have a few hands on deck (they can be little hands). The payoff is tremendous. The torta, in which all the major food groups are represented, really requires nothing beyond a sizable appetite and perhaps a nice bottle of wine. If you think your kids won't like the bitterness of the broccoli rabe, swap it out for traditional broccoli or spinach.

Ingredients

Serves 4 to 6 | 1 1/2 hours

For the crespelle:

(the Italian equivalent of crepes)

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

For the filling:

• 3/4 pound broccoli rabe, 1 inch cut off stem ends and coarsely chopped
• 4 garlic cloves, finely chopped
• 1/2 teaspoon dried red-pepper flakes
• 3 tablespoons olive oil
• 3/4 pound sweet Italian sausage, casings removed

For the besciamella sauce:

(a white sauce that is the key ingredient of many Italian dishes)

• 1/4 cup unsalted butter (1/2 stick)
• 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)

For assembly:

• 1/4 pound chilled Italian Fontina, coarsely grated (1 cup)
• 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
• 1/4 cup dry bread crumbs

1. Mix together the crespelle ingredients in a blender until smooth. Transfer to a bowl.
2. Lightly brush a 10-inch nonstick skillet with melted unsalted butter and heat it over medium heat until it's hot but not smoking. Ladle about 1/4 cup of the crespelle batter into the skillet, tilting and rotating it to coat the bottom, and then pour any excess batter back into the bowl. (If the batter sets before the skillet is coated, reduce the heat slightly for the next crespelle.) Cook until just set and the underside is lightly browned, about 30 seconds, then invert the crespelle onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make five more crespelle with the remaining batter, brushing the skillet with more melted unsalted butter as needed.
3. Meanwhile, cook the broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry; set aside.
4. Heat the garlic, red-pepper flakes, and oil in a 12-inch nonstick skillet over medium heat. Cook, stirring occasionally, until garlic becomes golden, about 8 minutes. Add the sausage and cook, breaking up the sausage with back of a wooden spoon, until it's no longer pink inside, about 5 minutes. Stir in the broccoli rabe, tossing to coat with the sausage, and cook until heated through, about 3 minutes. Remove from heat.
5. To make the sauce, heat the butter in a 2- to 3-quart heavy saucepan over medium-low heat until the foam subsides, then add the flour and cook, whisking, for 3 minutes. Add the milk in a slow stream, whisking constantly, and bring the mixture to a boil, still whisking. Reduce heat and simmer, whisking occasionally, for 5 minutes. Stir in the salt, pepper, and cheese, then remove from heat.
6. Stir together the Fontina and the remaining Parmigiano in a bowl.
7. Put your oven rack in the middle position and preheat the oven to 425° F. Invert the bottom of an 8-inch round springform pan (this will make the torta easier to slide off the bottom when serving), then lock it. Wrap the outside of the entire bottom of the pan with a double layer of foil. Generously brush the inside bottom and sides of the pan with butter, then sprinkle the bottom with the bread crumbs.
8. Put 1 crespelle in the bottom of the pan, then sprinkle it with one-sixth of the filling and drizzle with 1/3 cup of the sauce. Make 5 more layers of crespelle, filling, and sauce, ending with the sauce. Sprinkle the cheese mixture evenly over the top.
9. Bake, uncovered, until the top is bubbling and golden, about 25 minutes. Cool for 15 minutes in the pan on a rack. Remove the side of the pan and carefully slide the torta off the bottom onto a plate. Cut the torta into wedges.

Notes:

• The broccoli rabe can be cooked and drained a day ahead and chilled in an airtight container. Bring it to room temperature before using it.
• The sauce can be made a day ahead. Cool completely, uncovered; then chill, covered.
• The crespelle can be made three days ahead and chilled, wrapped tightly in plastic wrap.