I have been waiting patiently for leeks to come back in
season and this recipe adapted from Thomas Keller makes the
wait worthwhile. It just makes sense to use leeks in this
manner, and it's a great way to use up old bread.
Any foodie going to Italy will want to take the 2014 edition
of Fred Plotkin's Italy for the Gourmet Traveler (New
Holland), preferably the electronic version that is in the
pipeline, as the hard copy is hefty.