Salviata With Celery Ragu Di Trevi

Recipe Ingredients

6		Eggs
10		Sage leaves - roughly chopped
1/4 cup	59ml	Grated pecorino romano
6 tablespoons	90ml	Virgin olive oil - divided
2		Scallions - thinly sliced
1 cup	110g / 3.9oz	Celery stalks - tops and leaves
1/2 cup	118ml	Basic tomato sauce - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Beat eggs together with sage and Pecorino.

In a non-stick 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5710)

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