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  • Recipe

Yuba “All'amatriciana” with Tomatoes, Chanterelles and Jowl Bacon

Yuba “All'amatriciana” with Tomatoes, Chanterelles and Jowl Bacon

Ingredients

  • 8 oz.
    Yuba (preferably Hodo Soy brand), sheets unfolded and sliced into 7½-inch strips
  • 2 oz.
    Jowl Bacon, thinly sliced into 1-inch pieces
  • 3 T
    Unsalted Butter, cut into 3 pieces
  • 1 ea.
    Medium Garlic Clove, thinly sliced
  • 4 oz.
    Fresh Golden Chanterelle Mushrooms, trimmed, cleaned, and cut into ¼-inch slices
  • ¼ tsp.
    Red Chili Flakes
  • 10 turns
    Freshly Ground Black Pepper
  • 3 oz.
    Aged Pecorino, finely grated, plus more for garnish
  • 12 ea.
    Large Basil Leaves
  • 10 ea.
    Cherry and Grape Tomatoes, preferably a variety of colors and shapes, halved
  • 1 T
    Extra Virgin Olive Oil
  • Fresh Tomato Sauce, recipe follows
  • Kosher Salt

Preparation

Rinse and drain the yuba, gently squeezing to remove any excess liquid; set aside.

Combine the guanciale, 1 tablespoon butter and the garlic in a large sauté pan, set over medium­-high heat and cook, stirring occasionally, until the guanciale has rendered some of its fat and just begun to brown at the edges, about 3 minutes.

Add the mushrooms, chili flakes and 5 turns pepper and cook, stirring occasionally, until the mushrooms have softened, 1 to 2 minutes. Add the yuba, 1 tablespoon butter and 1 teaspoon salt and cook, stirring constantly, until the edges of the yuba brown slightly, about 3 minutes. Add the tomato sauce and remaining 1 tablespoon butter and cook, stirring frequently, until the sauce reduces and coats the noodles, but the mixture is still slightly saucy, 30 to 60 seconds. Sprinkle with the pecorino and ½ teaspoon salt, stir well, and cook for 30 seconds more.

Remove the pan from the heat, season with salt and stir in the basil. Sprinkle with the cherry tomatoes and remaining 5 turns pepper, drizzle with the olive oil and garnish with more pecorino. Twirl with a large fork and plate, spooning ingredients around the yuba.

To make tomato sauce: On a box grater, grate the cut sides of a pound of sweet-tart heirloom tomatoes halved; discard core and skin. Add 1 tablespoon extra virgin olive oil, 1 tablespoon sherry vinegar, 1 teaspoon kosher salt and 5 turns of freshly ground black pepper. Mix to combine.

Adapted from "State Bird Provisions" by Stuart Brioza and Nicole Krasinski, Ten Speed Press.

Chef/owners Stuart Brioza and Nicole Krasinski, State Bird Provisions | San Francisco