1 cup ricotta
1 bunch broccoli rabe, ends trimmed
1/2 cup grated Parmigiano-Reggiano, plus more for serving
1/4 cup heavy cream
1/4 cup whole milk
12 large eggs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Scant 2 cups cubed day-old Italian bread (1/2-inch cubes)
2 tablespoons canola oil
3 links pork or turkey sausage (hot, sweet or any combination), meat removed from casings (about 8 ounces)
1 small onion, finely diced
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 tablespoons unsalted butter
1/4 cup finely chopped fresh flat-leaf parsley
Homemade or good-quality pasta sauce, for serving, optional
caroline408
made this today after watching the show --------- changes i made: i didn't have enough ricotta -- so i made the 1 cup from what was left of the ricotta, 4 oz. cream cheese, and grated up some Havarti ----- didn't have broccoli rabe - so i used 12 oz. frozen broccoli florets -- we don't like italian sausage - so i used hatfield sage flavored bulk (8 oz.) -------- and we love reconstituted dried wild mushrooms ---------<div><br /></div><div>not sure what size pan bobby used - but i only have a 9" that goes into the oven -------- so my pie was probably 3" thick!! ;-) and took about 40 minutes to cook thru (not a bad thing) -----------</div><div><br /></div><div>i put the ricotta mixture on the pie before going into the oven with parm and cilantro (didn't have parsley) ----- after it came out.</div><div><br /></div><div>a perfect lunch!!! crazy good ---------------- <br /></div>
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