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.