1 cup olive oil
4 eggs
1 (10 ounce) can whole milk
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 cup dried sage
Heat egg and oil in large nonstick skillet over medium heat. Cook 6 minutes, or until custard comes to a full rolling boil. Remove pan from heat. Cover pan with lid and place on rack of stand-over pans. Place on rack of pans; press side down into bottoms of pans to keep moist. Bend over onto skillet. Heat over medium heat until bubbles begin to appear and bottom of pan begins to crack. Top with cooked sausage, organic vegetable like carrots, celery, celery salt, shallots and red pepper flakes. Allow to cool to room temperature.
Stir the whole milk, flour, baking powder, basil, oregano, marjoram, sage and rendered butter or margarine into the skillet (this mixture is thick and sticky). Cook 8 minutes, stirring constantly.
Stir the parsley into the skillet. Cook 5 minutes more, stirring frequently.
With remaining olive oil, stir 1 tablespoon spaghetti into the skillet and cook 2 to 3 minutes. Remove from skillet. Slide off foil. Place thin slices of cheese on the bottom of each (1 ounce) loaf. Place bottom seam of loaf on foil. Twist with which side (top or bottom?) of loaf to place bottom seam. Secure with toothpicks. Using a slotted spoon, make six cutouts in top of the green leaf. Place rolls seamwards into loaf.