One of my favorite winter dish is pasta with broccoli. I know it sounds boring and bland, but let me tell you how I spice it up.
With the comeback of winter, soups and other warm comfort foods are back in season. Plus my BF was out of town, so he could not complain about one of my beloved veggie soups. So yesterday I decided to go for a broccoli soup. Very simple and I believe very light as it is little more than water and broccoli. On the other hand liked it so much that I had like 3 servings, so maybe I ended up having as many calories as with any other dish…
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!