| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
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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