Would you pay $3,750 for a meal? Maybe, if it were cooked by Thomas Keller, the chef at Napa Valley’s French Laundry restaurant and New York City’s Per Se, and it was for charity. Yes, 25 couples are forking over $7,500 to eat one of Keller’s delicious meals and participate in the three-day Auction Napa Valley wine event next weekend. Here is the recipe for one of the dishes they will be eating.
English Pea Agnolotti With Pearl Onions, Virginia Ham and Fresh ThymeThomas Keller
In boiling water, cook agnolotti. (Agnolotti — ah-nyoh-LAH-tee — are crescent-shaped stuffed pasta, “priest caps” in Italian.)
In sauté pan, bring the onion broth to a simmer and immediately add the butter. When it has reduced to sauce consistency, remove it from the heat and add the pearl onions, baby leeks, sugar snap peas, Virginia ham, tomato diamonds, parsley and thyme. Taste the sauce and season as necessary.
Add the cooked pea agnolotti to plate; place the 100-mm ring mold in the Rosenthal. Carefully put the agnolotti inside the ring mold. Spoon the ragout of vegetables over the top of the agnolotti. Garnish with fresh chervil and grate Parmesan Reggiano over the top at the table.
9123534604813813360492caramelized onion broth0.09liter90 ml caramelized onion brothbutter40gram40 g butterpea agnolotti77 pieces pea agnolottired pearl onions22 each red pearl onionswhite pearl onions22 each white pearl onionsleek33 pieces bias cut baby leekpeas1010 each sugar snap peasVirginia ham1212 pieces diced Virginia hamSalt and pepper to tastetomato diamonds1010 pieces tomato diamonds (standard size)Fresh thyme leaves to tasteFresh chopped parsley as necessarychervil sprigs33 chervil sprigsboiling water11 pot boiling watersauté pan11 8-inch sauté panring11 100 mm ring (a metal ring for molding food)Rosenthal11 RosenthalFor more details on the auction, go to http://www.napavintners.com