Salviata – Sage “oven omelette”, an ancient Tuscan recipe
The Salviata is an ancient Tuscan dish, prepared with a few simple ingredients, according to the peasant tradition, while being at the same time very tasty and fragrant. The recipe appeared for the first time in Renaissance cookbooks and later it was also found in a number of family notebooks, showing the recipes had been handed down from generation to generation. The name of this "baked" omelette is linked to its main ingredient: the sage. Even today it is present at large on the tables of Italians; the recipe, in fact, spread over the centuries throughout the peninsula because of the ease with which the ingredients can be found.
Cesarina Giovanna's recipe of the Sage “oven omelette”
- 8 eggs
- 20-25 fresh sage leaves
- 5 tablespoons of grated Pecorino cheese or Parmigiano
- 1½ oz of Flour
- 1 glass of Milk
- Butter q.b.
- Salt and pepper to taste
First of all, preheats the oven at 160 °C.
Meantime wash the sage leaves well, dry them up and cut them finely (if you want, you can remove the harder bottom part of them).
In a bowl beat the eggs, add the flour, the Pecorino or Parmigiano cheese, the milk and make sure to mix it well. Add the sage to the mixture and salt and pepper to flavor. In a round oven pan, spread a wire of butter and pour in it the mix.
Bake in the oven (fan-assisted mode), for about 15-18 minutes.
It will be puffy and soft.