Italian Spaghetti Pie

This dish makes a great presentation and looks like you spent all day in the kitchen when really it was a snap to prepare.

Ingredients:

• 1 lb perciatelli pasta
• 4 eggs, beaten
• 1/2 lb shredded mozzarella
• 1/2 cup Pecorino Romano
• Salt and pepper to taste
• 1 bunch broccoli rabe
• 1/2 pound of fresh Italian sausage
• 1 teaspoon olive oil
• 2 cloves garlic, chopped

Directions:

Blanch broccoli rabe, cool in ice bath, drain and blot dry. Chop into one inch pieces, season with salt and set aside. Heat olive oil in frying pan with garlic. When garlic starts to sizzle remove sausage from casings and add to pan. Chop up with wooden spoon as it cooks. After about two minutes, add broccoli rabe to pan and saute until sausage is cooked through then set aside. Cook pasta according to directions, drain and put in large bowl. Add cheeses, broccoli, sausage, salt and pepper to taste and beaten eggs, mix well. Heat two 12 inch skillets over medium heat and lightly oil them to prevent pasta from sticking. Add pasta to one of the skillets and pack down tightly, cook for two to three minutes, rotating skillet evenly over flame for even cooking. When pasta starts to set, three or four minutes, take pan off flame. Invert second hot skillet on pan with pasta in it and flip, put that pan back on burner and cook for another three to five minutes. Serve.

Number of Servings: 8 to 10

Notes from the Cook: This dish can be served hot or cold, with or without marinara sauce, as an appetizer, side dish or main course.