2 medium leeks, green tops trimmed, split up to the
root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium−hot fire in the grill. Coat the
leeks with olive oil.
When the coals are covered in gray ash add the
presoaked chips to the fire.
When the chips start to smoke place the leeks and
peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and
golden brown, about
10−12 minutes, and skin of peppers is charred, about
15 minutes. Remove the
leeks from grill and let cool. Remove the peppers
from the grill and place
in a paper or plastic bag and seal; set aside and
allow to steam.
When cool, trim root ends from leeks, then cut into
thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add
garlic and cook,
stirring frequently, until pale golden. Add
vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season
with salt and pepper.
Salt boiling water, add pasta, and cook until tender
but still firm to the
bite. Drain thoroughly, add to skillet and toss
well. Sprinkle with thyme
and serve hot.