Title: Salviata with celery ragu di trevi
 Categories: Molto
      Yield: 4 Servings
 
      6    Eggs
     10    Sage leaves, roughly
           Chopped
    1/4 c  Grated Pecorino Romano
      2 tb Virgin olive oil plus 4
           Tablespoons
      2    Scallions, thinly sliced
      1 c  Celery stalks, tops and
           Leaves
    1/2 c  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.
  
  Yield: 4 servings