These days I am super busy and quite stressed out with work and is getting to the point where blogging is hard to keep up. In the next few weeks I will be scrambling to get ready to look for a job this summer, which means finishing my dissertation. As you imagine the process is quite stressful and crazy.
So far I managed to keep up blogging and visiting blog and commenting and so on, but I’m getting to the point where I need to cut back on the time I spend on blogging. So in the next few weeks I will be less active in the blogging world. I will try my best to post twice a week, but I will be forced to reduce my blog hopping and commenting. Please don’t hate me if I won’t be sharing the love, it is truly only a reflection of how busy work is.
Today I’m presenting you with a savory tart that is a play on escarole pizza. Escarole pizza is a classic in the area around Napoli and is made using pizza dough and escarole sauteed with raisins, olives, and pine nuts. The pizza is sometimes open and some times covered.
In my version I made a tasty broccoli rabe filling using rabe, olives, pine nuts and anchovies and I enclosed it in a whole wheat pie. It turned out pretty delicious and if you remove the anchovies is even vegan!