Dan Dan Mian
Directions
- 1Cook the pasta.
- 2Crumble the sausage.
- 3Fry the sausage.
- 4Make the sauce with tahini, soy sauce, garlic, chili oil, sugar and vinegar.
- 5Add chili oil to the sausage.
- 6Cook the sausage until crisp.
- 7Blanche the beet leaves in the pasta water.
- 8Add the sauce to the pasta and sausage.
- 9Add a little pasta water.
- 10Mix well.
- 11Serve with beet leaves and peanuts.
Ingredients
- 320 g linguine (or, better, noodles!)
- 200 g pasta di salsiccia (or salsiccia privata del budello)
- olio di semi
- olio piccante (optional, ricetta sul blog)
- 1 cucchiaio abbondante tahina
- 1 cucchiaio salsa di soia
- 1 spicchio aglio
- 1 pizzico zucchero
- 1 cucchiaino raso aceto di vino bianco
- paio di foglie bietola
Equipment
knifecutting boardpanwooden spoonpot
Tips
- If you have them at home you can use wheat noodles or, if you prefer them thicker, udon.
- The quantities are approximate, so feel free to experiment with the ingredients and personalize the dish as you prefer.
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