Cooks in: 40mins
Levels: Medium
Serves: 4
List of Ingredients
- 2 OZ. of pancetta, smoked or regular
- 4 of large eggs
- sage
- 1 of garlic clove, unpeeled and crushed
- unsalted butter
- 1/4 CUP of tomato sauce
- broth
- extra-virgin olive oil
- salt
Method
1
Beat the eggs and season with a bit of salt. Cook into thin omelettes in a skillet greased with oil over medium heat (around 2 minutes), turning them over to cook evenly on both sides. Let cool. Slice into strips the size of tagliatelle noodles (1/3" wide).
2
Chop 3 sage leaves and cut pancetta into small strips. In a hot pan, melt 2 Tbsp. butter with an unpeeled, crushed garlic clove and chopped sage leaves.
3
Sauté pancetta until slightly browned, then add omelet strips. Add 1/4 cup tomato sauce and a ladleful of broth (around 1/4 cup); cook for 2-3 minutes until eggs have absorbed the sauce. Serve the “busecca matta” topped with sage leaves sautéed in butter.