Recipe - Salviata With Celery Ragu De Trevi

6 Eggs
10 Leaves sage, roughly chopped
One fourth cup Grated Pecorino Romano
2 tablespoon Virgin olive oil, plus 4T
2 Scallions, thinly cut or sliced up
1 cup Celery stalks, tops and
leaves
One half cup Basic tomato sauce

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 MCRecipe Digest V1 #469 by "suechef@sover.net"
suechef@sover.net on Feb 3, 1997.