Braided Puff Pastry with Broccoli Rabe, Sausage and Italian Cheeses
Chef's notes
This filled, braided and baked puff pastry uses the same techniques as the prior recipes but with a delicious broccoli rabe, sausage and Italian cheeses stuffing.
Braided Puff Pastry with Broccoli Rabe, Sausage and Italian Cheeses
Ingredients
2 pack of puff pastry defrosted
Base
1 bunch broccoli rabe
1 13.5 oz. can chicken broth
1/2 to 2/3rd pounds ground Italian sausage meat
2 minced garlic cloves
8 oz. shredded Italian cheeses
1 cup whole milk ricotta cheese
2 eggs
1/2 cup graded parmigiana cheese
Pinch red pepper flakes
Egg wash
1 egg
1 tablespoon water
Instructions
Preheat oven to 350 convection.
Once defrosted, keep puff pastry refrigerated until ready to use.
Remove about 1 1/2 inch of the rabbi stems and any wilted leaves. Chop rabe into 1 1/2 inch pieces (see illustrations under "Broccoli Rabe Flatbread").
Put the chicken broth in a pot large enough to comfortable hold all of the ingredients. Once it reaches a boil add the rabe and cook until the thicker stems start to become tender, about 3 minutes. Remove the rabe with a slotted spoon. Lower the heat.
Add the Italian sausage meat to the remaining hot chicken broth. Break the meat apart with a spatula while it is cooking. When the chicken broth evaporates, cook the sausage meat for about a minute longer while flipping. Add the sausage to the cooked rabe.
Lightly sauté the garlic in the same pot in olive oil. Once soft, add rabe, sausage meat and the three cheeses. When cooled to room temperature, add the eggs, blending well with surgical gloves. Refrigerate for at least a half hour to help solidify the mixture (can be made and refrigerated well ahead of time).
Place one puff pastry on a lightly floured counter top. Roll lengthwise (parallel to the folds) to about 13 inches. Cut slits as shown in the picture above. Do the same for the second pastry. Spoon filling equally along the center of both. Braid both tops (don't be overly fussy).
Place both on a tray with parchment paper. Whisk egg with water; brush pastry.
Place in the middle of the oven for about 25 to 35 minutes until browned on all sides and bottom and mixture inside is not runny. Slice with a bread knife and serve immediately.
