Sausage and Broccoli Rabe Pie

Method

1. Mix 00 flour and remilled semolina with white wine and extra virgin olive oil to form a dough. No yeast needed.
2. Let the dough rest in the fridge for about an hour.
3. Clean the friarielli well; no need to blanch them.
4. In a pan, sauté garlic and chili in oil, then add the friarielli and salt. Let them wilt.
5. In another pan, cook the sausages with white wine for about ten minutes.
6. Combine the sausages with the friarielli and let the flavors meld together.
7. Grease the baking dish with oil and dust with polenta flour. Roll out the dough thinly and line the dish.
8. Layer the sausage and friarielli mixture on the base, then top with buffalo mozzarella and grated pecorino romano.
9. Cover with the remaining dough, sprinkle with polenta flour and flaky salt, and make a few holes in the top.
10. Bake at base heat for 10 minutes, then raise the temperature to finish cooking.
11. Serve warm, best eaten with hands.