- 6 eggs
- 10 sage leaves, roughly chopped
- 1/4 cup grated Pecorino Romano
- 2 tablespoons virgin olive oil plus 4 tablespoons
- 2 scallions, thinly sliced
- 1 cup celery stalks, tops and leaves
- 1/2 cup basic tomato sauce. recipe follows
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 salivate into wedges and add spoonfuls of sauce. Serve immediately.
- BASIC TOMATO SAUCE
- 1 Spanish onion, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 3 ounces virgin olive oil
- 4 tablespoons fresh thyme (or 2 tablespoons dried)
- 1/2 medium carrot, finely shredded
- 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
- Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.