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Salviata With Celery Ragu Di Trevi

Salviata With Celery Ragu Di Trevi recipe image
This Salviata with Celery Ragu Di Trevi is a delightful twist on the classic Italian frittata. The dish features a tender, custard-like egg base infused with fresh sage and sharp Pecorino Romano cheese. It is crowned with a bright, rustic sauce made from saut&# 195;©ed celery, scallions, and simmered tomato sauce. The combination of the rich, savory eggs and the fresh, vegetable-forward ragu creates a perfect balance of flavors and textures. Ideal for a light dinner or a brunch centerpiece, this recipe offers a sophisticated yet comforting meal that highlights the natural sweetness of celery and the aromatic depth of sage.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 903.8
Dietary: Gluten-free, Vegetarian
Description
This Salviata with Celery Ragu Di Trevi is a delightful twist on the classic Italian frittata. The dish features a tender, custard-like egg base infused with fresh sage and sharp Pecorino Romano cheese. It is crowned with a bright, rustic sauce made from saut&# 195;©ed celery, scallions, and simmered tomato sauce. The combination of the rich, savory eggs and the fresh, vegetable-forward ragu creates a perfect balance of flavors and textures. Ideal for a light dinner or a brunch centerpiece, this recipe offers a sophisticated yet comforting meal that highlights the natural sweetness of celery and the aromatic depth of sage.
Ingredients
  • 6 Eggs
  • 10 Sage Leaves, roughly
  • 0.25 cups Grated Pecorino Romano
  • 6 Tablespoons Virgin olive oil
  • 2 Scallions, thinly sliced
  • 1 cups Celery stalks, tops and Leaves
  • 0.5 cups Basic tomato sauce
Directions
  1. 1
    In a bowl, beat the eggs together with the chopped sage leaves and grated Pecorino Romano until well combined.
  2. 2
    In a nonstick saute pan, heat 2 tablespoons of olive oil over medium heat.
  3. 3
    Pour the egg mixture into the hot pan and cook until the bottom is set and the top is slightly runny, then flip and cook briefly on the other side until just set like an omelette.
  4. 4
    Meanwhile, in a 12 to 14-inch saute pan, heat the remaining 4 tablespoons of olive oil until it just begins to smoke.
  5. 5
    Add the thinly sliced scallions and chopped celery stalks (including tops and leaves) to the hot pan and saute until just softened, about 4 to 5 minutes.
  6. 6
    Stir in the basic tomato sauce and simmer for 5 to 6 minutes, allowing the flavors to meld.
  7. 7
    Cut the salviata into wedges and arrange on plates.
  8. 8
    Spoon the hot celery ragu over the salviata wedges and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 903.8kcal
% Daily Value *
Total Fat 40.8g63%
Saturated Fat 7.7g39%
Cholesterol 279.8mg94%
Sodium 133.0mg6%
Total Carbohydrate 158.3g53%
Dietary Fiber 100.0g400%
Sugars 0.8g
Protein 37.2g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salviata, frittata, celery ragu, sage eggs, pecorino romano, tomato sauce, italian inspired, scallions, olive oil, comfort food, vegetable sauce, brunch idea, light dinner, herb omelette, egg dish, celery tops, simple recipe, home cooking, flavorful sauce, quick meal
Read it online: https://www.chefs-mate.com/recipe/salviata-with-celery-ragu-di-trevi/