Sausage Broccolini Crespelle
You’ve all heard of crêpe cakes, but this takes it savory and Italian. In Northern Italy, the influence of French food is noticeable. Instead of lasagna noodles, we use crespelle (crêpes) as the layers separating the savory sausage, tender broccolini, and the cheesy besciamella. I usually make this around the holidays since it’s a good one to make ahead, and it definitely is a labor of love, but you will think it was worth it in the end.
Ingredients:
Crespelle:
2 large eggs
2/3 cup whole milk
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
Filling:
1 pound Italian sausage
3 bunches broccolini, cut into 1 inch pieces
1 cup chopped onions
8 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
Extra-virgin olive oil
Kosher salt & pepper
Besciamella::
1/2 stick unsalted butter
1/4 cup all-purpose flour
1 3/4 cups whole milk
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup grated Parmigiano-Reggiano
For assembly:
1 tablespoon unsalted butter (to grease pan)
1/4 cup dry bread crumbs
1 cup of grated mozzarella
1/2 cup grated Parmigiano-Reggiano
Special Equipment:
9 inch springform pan
Steps:
Make the crespelle. In a blender, combine the eggs, whole milk, AP flour, and melted butter to make a batter. On a large nonstick pan lightly buttered, pour 1/4 cup of the batter and spread around the entire pan. When you see the bottom browning, flip, and cook the other side. Repeat with the rest of the batter — you will end up with 6 crespelle.
In a large pot of salted boiling water, place the cut broccolini in it, and cook for 2 minutes (do not overcook your veggies — the stems should still have a bite to them. Drain and place in a large bowl of ice water to stop the cooking. Drain again, and set broccolini aside.
In a large skillet, heat up some EVOO over medium-high heat and brown your sausage, making sure to break them up into smaller pieces. When your sausage is starting to brown and no pink remains, toss in your onions with some S&P and cook until softened (about 2 minutes). Throw in the garlic and red pepper flakes and cook for another minute (do NOT burn the garlic). Combine the drained broccolini into the pan and mix in with the sausage. Remove from heat and set aside.
Make the besciamella. In a small sauce pan, melt the butter over medium heat.. When the butter stops foaming, toss in the AP flour and whisk for a couple minutes (this is called a roux). Slowly add your milk while whisking and continue to cook until it thickens. Add in the S&P and the nutmeg. Remove from the heat, and fold in the parmesan. Combine the sausage/broccolini mixture with the besciamella in a large bowl.
Assembly time! In a small bowl, combine your mozzarella and parmesan. Grease your springform with the 1 tablespoon of butter (get all the sides and the bottom). Add the breadcrumbs and make sure the bottom is covered. Lay 1 crespelle on the bottom, followed by 3/4 cup of the filling, and a sprinkling of the cheese combination. Repeat until you use up all the ingredients (making sure you end up with cheese on the top).
Preheat oven to 425 degrees (non-convection). Place the springform pan in the oven’s middle rack uncovered for 25 minutes or until the cheesy top starts to brown. Remove from the oven, and let sit for 10 minutes before releasing the spring.
To plate, cut a wedge of crespelle like you would a cake or pizza. Pairs nicely with a light red or white wine. Go ahead — you deserve it!
