Salviata with Celery Ragu di Trevi Recipe

Name: Salviata with Celery Ragu di Trevi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Beat eggs together with sage and Pecorino.
2
In a nonstick saute pan, heat 2 tablespoons olive oil over medium heat.
3
Pour in egg mixture and cook until set like an omelette, flipping once.
4
Meanwhile, in a 12 inch to 14 inch saute pan, heat remaining oil until smoking.
5
Add scallions and celery and saute until just softened, about 4 to 5 minutes.
6
Add basic tomato sauce and simmer 5 to 6 minutes.
7
Cut salivate into wedges and add spoonfuls of sauce.
8
Serve immediately.
9
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
10
Add the thyme and carrot and cook 5 minutes more.
11
Add the tomatoes.
12
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
13
Season with salt to taste.
14
Serve immediately, or set aside for further use.
15
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
16
6 cups

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 eggs, 10 sage leaves, roughly chopped, 1/4 cup grated Pecorino Romano, 2 tablespoons virgin olive oil plus 4 tablespoons, and more.

Yes, Salviata with Celery Ragu di Trevi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salviata with Celery Ragu di Trevi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions