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Salviata with Celery Ragu De Trevi

6 Eggs
10 Leaves sage, roughly chopped
1/4 c Grated Pecorino Romano
2 tb Virgin olive oil, plus 4T
2 Scallions, thinly sliced
1 c Celery stalks, tops and leaves
1/2 c 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




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