GAY CHEF: JOR­DAN’S FETTUCCINI.

JOR­DAN’S MOD­ERN REIN­VEN­TION OF A MEDITER­RANEAN CLAS­SIC.

DNA Magazine - - CONTENT -

IN­GRE­DI­ENTS:

• 4 ta­ble­spoons salted but­ter

• 1 brown onion

• 3 gar­lic cloves, chopped finely

• 500g fet­tuc­cine

• ¼ cup rice flour

• 3 cups unsweet­ened plain al­mond milk

• 1¼ cup freshly grated parme­san cheese (about 3 ounces), plus more for shav­ing

• 1 tea­spoon ground nut­meg

• ¼ salt & pep­per

• 2 bunches of as­para­gus, ends snapped off and dis­carded, then cut into 3-4 inch pieces on the di­ag­o­nal

• Hand­ful of basil

IN­STRUC­TIONS:

1. Pre­pare the fresh fet­tuc­cine. Bring a large pot of heav­ily salted wa­ter to boil and cook the pasta for 5-10 min­utes (or un­til pasta is al dente). Make sure to re­serve a few cups of the wa­ter.

2. In a large pan over medium heat, add 1 ta­ble­spoon of but­ter and cook as­para­gus un­til ten­der. Once ten­der set aside for later.

3. In the same pan, melt the re­main­ing 3 ta­ble­spoons but­ter over medium heat. Add the minced onion and gar­lic and cook, stir­ring un­til onion is translu­cent and slightly golden. 4. Stir in the rice flour and cook, mix­ing for 1 minute. Now grad­u­ally add the al­mond milk, con­stantly stir­ring to en­sure the mix­ture re­mains smooth. Re­duce heat to medium-low and con­tinue cook­ing un­til mix­ture is thick enough to lightly coat the back of a spoon.

5. Add the pasta to the sauce and toss through with the as­para­gus, cheese, nut­meg, salt and pep­per. If the sauce is too thick add some of the re­served wa­ter from the pasta.

6. Serve while hot with basil on top. MORE: Fol­low Jor­dan on In­sta­gram @Jor­danBruno.MKR

PHO­TOG­RA­PHY DANIEL ENRIGHT @DANIEL.ENRIGHT.PHO­TOG­RA­PHY

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