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January-February
2000
Winning
 '
Recipe
The
French Laundry
Pork & Beans
by Thomas Keller
Featuring
Hobbs Applewood Smoked Bacon and Hobbs Lomo Embuchado Ham
Keller's modest vein (with just a splash of humor)
leans toward the understated when it comes to naming his creations.
However, Keller's acknowledgement for Hobbs is genuine and unsparing.
Respect and recognition for the traditional, careful methods that
Hobbs utilizes when curing his meats, creates a trust which then
yields to loyalty.
INGREDIENTS
24 each Fava Bean Agnolotti (See 'The
French Laundry Cookbook' recipe)
2 QTs. Chicken Stock, "HOT"
1 cup Chicken stock
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1 lb. Butter, unsalted, cut into small pieces
1 tsp. White Wine Vinegar
TT Salt
TT Pepper, ground
3 oz. Hobbs™ Applewood Smoked Bacon, lardoons
4
TB Brunoise, blanched, petite cut
2 TB. Tomato Diamonds, peeled, petite cut
3 TB. Haricot Verts (French green beans), blanched, cut on bias
4 TB. Parmesan Cheese, fresh grated
3 oz. Hobbs Lomo Embuchado Ham, shaved paper thin, folded
As needed, Chervil, fresh sprigs
METHOD
STEP 1: I Gently poach agnolotti
in hot chicken stock. Remove from from heat. Keep warm.
STEP 2: Heat chicken
stock the and vinegar till "HOT" but do
not boil. Remove from the heat. Whisk in butter to make an emulsion.
Season to taste. Keep warm.
STEP 3:
Pan roast bacon dry till "HOT". Gently warm brunoise, tomato and
French bean. Arrange in a warm bowl the agnolotti, bacon lardoons
and sauce with buerre monte* with vegetables.
STEP 4:
Sprinkle parmesan cheese on agnolotti, cover with folded ham,
garnish with chervil.
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