Men's Health (Singapore) - - AM / NUTRITION -

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

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