Yuba all’Amatriciana
Heirloom Tomatoes, Guanciale, Chanterelle Mushrooms, Basil, Pecorino Romano PDO
Chef Stuart Brioza of State Bird Provisions | San Francisco
Adapted by StarChefs | september 2023
INGREDIENTS
Tomato Sauce:
1 pound heirloom tomatoes, halved
1 tablespoon olive oil
1 tablespoon Sherry vinegar
1 teaspoon kosher salt
Ground black pepper
To Assemble and Serve:
2 ounces guanciale, sliced into 1-inch pieces
3 tablespoons unsalted butter
1 clove garlic, thinly sliced
4 ounces sliced chanterelle mushrooms
¼ teaspoon chile flakes
Ground black pepper
8 ounces yuba, rinsed, dried, and sliced into ½-inch strips
1½ teaspoons kosher salt
3 ounces grated Pecorino Romano PDO, plus more for serving
12 leaves basil
10 cherry tomatoes
Extra virgin olive oil
METHOD
For the Tomato Sauce:
Using a box grater set over a bowl, grate tomatoes. Discard skin. Add remaining ingredients to the bowl and stir to combine. Set aside.
To Assemble and Serve:
In a large sauté pan over medium-high heat, combine guanciale, 1 tablespoon butter, and garlic. Cook 3 minutes, stirring occasionally until the guanciale begins to render. Stir in mushrooms and chile flakes. Season with pepper and cook additional 2 minutes, or until the mushrooms have softened. Add yuba, 1 tablespoon butter, and 1 teaspoon kosher salt. Cook 3 minutes, stirring constantly until the edges of the yuba begin to brown. Add Tomato Sauce and remaining butter. Cook 60 seconds, or until Tomato Sauce begins to reduce and coats the yuba noodles. Stir in cheese and remaining salt. Remove pan from heat and stir in basil and tomatoes. Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with additional Pecorino Romano PDO.
