Amatriciana with Yuba, Tomatoes and Chanterelles
Yields: 4 Servings
From Stuart Brioza and Nicole Krasinski, State Bird Provisions
Photo Credit: Renee Frojo
This recipe comes from our friends Stuart Brioza and Nicole Krasinski of State Bird Provisions. A San Francisco based restaurant with a changing menu of American small plates served dim-sum style (look for our yuba on their menu). If you’re ever in the Bay Area, this restaurant is a must try!
1 pound sweet-tart heirloom tomatoes (such as Brandywine or Purple Cherokee), halved
1 tablespoon extra-virgin olive oil
1 tablespoon Sherry vinegar
3 teaspoons kosher salt
Freshly ground black pepper
8 ounces Hodo yuba, sheets unfolded and sliced into 6-by-1-inch strips Locate Product
2 ounces guanciale, thinly sliced and cut into 1-inch pieces
3 tablespoons unsalted butter
1 medium garlic clove, very thinly sliced
4 ounces fresh golden chanterelle mushrooms, trimmed, cleaned and cut into ¼-inch slices
¼ teaspoon red chile flakes
3 ounces aged pecorino cheese (preferably Fiore Sardo), grated on the small holes of a box grater, plus more for garnishing
12 large basil leaves
10 cherry tomatoes, preferably a variety of colors and shapes, halved
1 tablespoon extra virgin olive oil
Grate the cut sides of the tomatoes on the medium holes of a box grater set over a bowl, until all that’s left in your hand is the skin and core. Discard them. Add the olive oil, vinegar, 1 teaspoon salt and 5 turns of freshly ground black pepper to the bowl and stir well. Set aside.
Rinse and drain the yuba, gently squeezing to remove any excess liquid.
Combine the guanciale, 1 tablespoon of the 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 5 minutes. Add the mushrooms, chile flakes, and 5 turns of black pepper and cook, stirring occasionally, until the mushrooms have softened, 1 to 2 minutes.
Add the yuba, 1 more tablespoon butter, and 1 teaspoon of the salt and cook, stirring constantly, until the edges of the yuba brown slightly, about 3 minutes. Add the tomato sauce and the 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 on the pecorino and remaining 1 teaspoon salt, stir well, and cook for 30 seconds more.
Remove the pan from the heat and stir in the basil. Sprinkle on the cherry tomatoes and 5 final turns of black pepper, drizzle with the olive oil, and garnish with pecorino. Serve right away.