The Flavor: Rockfish Food & Wine Chef Josh Labrecque - TheRoanoker.com

Ingredients

• 1 lb peeled and diced sweet potatoes
• 1 egg
• ½ tsp nutmeg
• 1 tsp salt
• 2 cups all-purpose flour
• 2 cups each kale and chard, well rinsed, stemmed, and chopped
• 6 cloves garlic
• ½ cup toasted pecans
• ½ cup freshly grated parmigiano reggiano
• 1 lemon, juiced
• 1 ½ tsp salt
• Pinch red pepper flakes
• 1/3 cup extra virgin olive oil
• ½ cup sundried tomatoes, soaked in hot water to rehydrate
• 1 red onion, julienned
• 2 cups dry white wine
• 1 tbsp minced garlic