Salviata with celery ragu de trevi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 10 | Leaves sage, roughly chopped | |
| ¼ | cup | Grated Pecorino Romano |
| 2 | tablespoons | Virgin olive oil, plus 4T |
| 2 | Scallions, thinly sliced | |
| 1 | cup | Celery stalks, tops and leaves |
| ½ | cup | Basic tomato sauce |
Directions
Beat eggs together with sage and Pecorino.
In a nonstick saute pan, heat 2 tablespoons olive oil over medium heat.
Pour in egg mixture and cook until set like an omelette, flipping once.
Meanwhile, in a 12 inch to 14 inch saute pan, heat remaining oil until smoking. Add scallions and celery and saute until just softened, about 4 to 5 minutes. Add basic tomato sauce and simmer 5 to 6 minutes. Cut salviata into wedges and add spoonfuls of sauce. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #469 by "suechef@..." <suechef@...> on Feb 3, 1997.