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Salviata with Celery Ragu di Trevi

Salviata with Celery Ragu di Trevi
Salviata with Celery Ragu di Trevi requires around 45 minutes from start to finish. This recipe makes 4 servings with 403 calories, 12g of protein, and 37g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a side dish. If you have tomatoes, celery stalks, virgin olive oil plus 4 tablespoons, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

1
Beat eggs together with sage and Pecorino.
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PecorinoPecorino
EggEgg
SageSage
2
In a nonstick saute pan, heat 2 tablespoons olive oil over medium heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
3
Pour in egg mixture and cook until set like an omelette, flipping once.
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EggEgg
4
Meanwhile, in a 12 inch to 14 inch saute pan, heat remaining oil until smoking.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add scallions and celery and saute until just softened, about 4 to 5 minutes.
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Green OnionsGreen Onions
CeleryCelery
6
Add basic tomato sauce and simmer 5 to 6 minutes.
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Tomato SauceTomato Sauce
7
Cut salivate into wedges and add spoonfuls of sauce.
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SauceSauce
8
Serve immediately.
9
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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Olive OilOlive Oil
GarlicGarlic
OnionOnion
10
Add the thyme and carrot and cook 5 minutes more.
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CarrotCarrot
ThymeThyme
11
Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
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TomatoTomato
SaltSalt
12
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.
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SauceSauce

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score9
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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