Salviata With Celery Ragu De Trevi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 10 | Leaves sage, roughly chopped | |
| 1/4 | c | Grated Pecorino Romano |
| 2 | T | Virgin olive oil, plus 4T |
| 2 | Scallions, thinly sliced | |
| 1 | c | Celery stalks, tops and |
| leaves | ||
| 1/2 | c | Basic tomato sauce |
INSTRUCTIONS
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@sover.net" <suechef@sover.net> on Feb 3, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 5350
Calories From Fat: 3795
Total Fat: 427.4g
Cholesterol: 2746.8mg
Sodium: 14297.8mg
Potassium: 812.3mg
Carbohydrates: 44.3g
Fiber: 2.7g
Sugar: 4g
Protein: 346.9g