1 cm slice
6–8 leaves
1
1 tbsp
1 serving
500 ml
little
-
Chop ginger into small and sage into medium size pieces, place with sesame oil in a coated pan and fry on low heat, until golden.
- Wash and chop the trevisano into slices / chunky bites.
- Add the trevisano and some rock salt to the spices and close the lid. Simmer over a low heat, for about 15 minutes. Check and stir regularly, to ensure nothing burns on the bottom. Add water, if necessary.
- Meanwhile, heat pasta water. I usually don’t add anything except the pasta, as soon as the water is boiling. Duration of cooking, according to package. (Where I live there is a very mild 100% buckwheat pasta available. Search for something like that, or 100% Soba noodles from a japanese store.)
- When pasta is cooked, remove the water and mix the spaghetti under the trevisano. Fry them together on low heat, until golden.
- Add black cumin oil and salt flakes on top if desired.
How
to
to