salentine pie

Torta con Cime di Rapa e Salsiccia

Broccoli Raab and Sausage Pie with Mozzarella and Pecorino

Step 1

This rustic pie makes the most of the timeless duet of broccoli raab and sausage... a pairing that is delicious with pasta, but arguably even better encased in fragrant focaccia dough. For this pie, you will need:

For the dough:

• 1 and ½ cups unbleached all-purpose flour
• ½ teaspoon instant yeast
• 1 teaspoon salt
• Extra-virgin olive oil for greasing the bowl

For the filling:

• 1 pound spicy Italian sausage, casings removed and crumbled
• 1 large bunch broccoli raab, tough stems removed
• 2 tablespoons plus ¼ teaspoon salt
• 3 garlic cloves, minced
• ½ cup freshly grated Pecorino Romano
• ¼ pound fresh Mozzarella, cut into ¼-inch cubes

To bake:

• Extra-virgin olive oil for greasing the pizza pans
• 1 large egg, beaten to blend
• 2 tablespoons sesame seeds

Step 2

Make the dough: Mix the flour, yeast, and salt in a food processor. With the motor running, add ½ cup of warm (110°F) water.

If the dough is sticky, add more flour by the teaspoon; if the dough is dry, add some flour by the teaspoon. Once the dough forms a ball around the food processor blade, process 45 seconds. Transfer to an oiled bowl, and shape into a ball.

Wrap and let rise at room temperature until doubled, about 1 hour.

Step 3

Meanwhile, make the filling: Cook the sausage until it is no longer pink in a 12-inch skillet over a medium flame, about 6 minutes, stirring often and breaking up with a spoon.

The sausage does not need to brown at all; it just needs to lose its raw color and texture, and start to lose its fat.

Bring 4 quarts of water to a boil. Add 2 tablespoons of the salt and the broccoli raab. Cook, uncovered, for 5 minutes.

Drain the broccoli raab and cool under running water, then squeeze gently to extract most (but not all) of the water from the broccoli raab. The purpose of boiling the broccoli raab prior to sauteeing is to tame its notorious bitterness.

Step 4

Chop the broccoli raab coarsely and season with the remaining ¼ teaspoon of salt.

Add the garlic and broccoli raab to the sausage in the skillet, and sauté 5 minutes, stirring often to mingle the flavors. If the mixture sticks to the skillet, add a bit of water, and reduce the heat slightly to prevent scorching.

Transfer the sausage and broccoli raab mixture to a bowl and cool to room temperature; stir in the Pecorino. Taste and adjust the seasoning if needed. The filling should be quite savory and intense.

Step 5

When the filling is ready, preheat the oven to 475°F, preferably with a baking stone in it. The baking stone will ensure that the pies bake up crisp and crusty, similar to how they would bake in a wood-burning oven.

To order a baking stone and other baking supplies, click here.

Grease two individual 6-inch pizza pans with the olive oil.

Cut the dough into 2 equal pieces. Roll each piece out with a rolling pin into a 10-inch circle on a lightly floured counter.

Line the pans with the dough, letting the excess dough hang over the sides.

Spoon in the broccoli raab filling and spread it evenly over the dough. Top with the Mozzarella.

Step 6

Lift the excess dough up to enclose the filling, and using your fingers, pinch the dough to seal it closed where it meets in the middle. If you do not seal the dough, the filling will leak as the pies bake.

Brush the top of the dough with the egg and sprinkle with the sesame seeds.

Let the pies rest for 30 minutes at room temperature. This allows the dough to relax and will result in a lighter crust once baked.

Step 7

Place the pizza pans in the oven on the baking stone and bake the pies for 30 minutes, or until the crust is golden brown and lightly crisp and feels firm to the touch.

Serve the pies hot, as a hearty main course accompanied by a green salad tossed with olive oil and a hint of white wine vinegar.

The pies can be baked a day before serving, refrigerated, and reheated in a preheated 350 degree oven for 15 minutes; or they can be assembled and frozen without baking, wrapped in a double layer of plastic wrap and aluminum foil for up to 1 month, then defrosted and baked as above. Makes two individual pies