Your Life A to Z Recipe: Wednesday, November 19, 2014: Grouper with Leeks and Sweet Potatoes al Cartoccio with Fresh Fettuccine with Broccoli and Chickpeas

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Grouper with Leeks and Sweet Potatoes al Cartoccio    Serves 4
    
full sheets parchment paper    4 each
large leeks, cut into batons    2 each
sweet potatoes, peeled and sliced 1/8" thick, blanched in boiling water for 45 seconds    1#
salmoriglio (recipe follows)    2 oz
salt and pepper    to taste
grouper , or other thick white fish fillet 6 oz each    4 each
extra virgin olive oil    
salmoriglio:    
fresh oregano, chopped    1/2 cup
fresh parsley, chopped    1/2 cup
fresh garlic, minced    2 tsp
extra virgin olive oil    3/4 cup
lemon juice    2 oz
zest of one lemon    1 each
salt and pepper    to taste
    
Preheat oven to 400 degrees    
    
In a bowl, toss the leeks and blanched sweet potatoes with 2 oz. salmoriglio, and season with salt and pepper
Fold the parchment paper in half     
With the paper opened like a book, divide the leeks and sweet potatoes in a pile in the center of one half of the paper
Season each grouper filet with salt and pepper and place it on top of the leeks and sweet potatoes    
Fold the top half of the paper over the fish and vegetables and crimp the edges to seal    
Place packages on a sheet pan and brush the top of each package with a little olive oil    
Bake at 400 degrees for about 12 minutes (time depends on thickness of fish )    
If bags are sealed properly, they will puff up like a baloon when finished    
Slide the packages onto each of four dinner plates     
Open in front of each guest at the table and slide the paper from underneath the fish    
serve with salmoriglio on the side for drizzling    
    
for the salmoriglio:    
mix all ingredients together in a mixing bowl and set aside    

Fresh Fettuccine with Broccoli and Chickpeas    serves 4

extra virgin olive oil    1 1/2 oz
fresh garlic cloves (medium to large size), thinly sliced    8 each
calabrian chiles or chile flakes (optional)    
small broccoli florettes, blanched in boiling water    3 cups
chickpeas, cooked (canned chickpeas work just fine)    1 1/2 cups
parmesan brodo, or low sodium chicken broth    I cup
fresh fettuccine, or your favorite pasta    1#
fresh basil, chiffonade    1/4 cup
parmigiano reggiano, grated (optional)     
     
Heat olive oil in a large saute pan over medium-high heat    
Add garlic and chiles if using, and cook until soft    
Add broccoli and chickpeas and toss to coat    
Add parmesan brodo or chicken stock and bring to a boil    
Meanwhile, cook pasta in boiling salted water until al dente    
Drain pasta and toss with broccoli and chickpeas    
Divide among 4 warm pasta bowls and top with fresh basil and parmigiano if you like.