AMATRICIANA “PASTA” WITH YUBA
Recipe by Stuart Brioza, chef/co-owner of State Bird Provisions in San Francisco
3 tbsp unsalted butter 57g guanciale or pancetta, diced
1⁄4 tsp crushed redpepper flakes
1 medium garlic clove, thinly sliced
227g yuba, sheets unfolded, sliced into 6-by-1-inch strips, rinsed, drained, and patted dry 454g heirloom tomatoes, halved and grated, skins discarded 85g pecorino, finely grated, plus more for garnishing
12 large basil leaves
10 cherry tomatoes, preferably a variety of colours and shapes, halved 1 tbsp olive oil
1. In a large pan over medium heat, add 1 tbsp butter and the guanciale. Cook until the guanciale begins to brown, 2 to 3 minutes. Add the redpepper flakes and garlic. Cook until aromatic, 1 to 2 minutes.
2. Add the yuba and 1 tbsp butter; sauté until the yuba starts to brown, about 3 minutes. Add the grated tomato and last 1 tbsp butter. Sauté until saucy, about 1 minute.
3. Add the pecorino, lift the pan off the heat, stir in the basil and cherry tomatoes, season with salt and pepper, drizzle with olive oil, garnish with pecorino, and serve. Feeds 3
Per serving: 501 calories, 32g protein, 20g carbs (6g fibre), 33g fat