Recipes

2 pounds leeks, white parts only
1 cup fresh basil leaves
8 ounces mozzarella
1 to 2 tablespoons olive oil
1 teaspoon wine or sherry vinegar
Salt (preferably freshly ground—fleur de sel works magic) and freshly ground pepper

1. Preheat the broiler.
2. Clean the leeks thoroughly, and boil in salted water 6 to 10 minutes, until cooked but still firm, then drain.
3. Put the leeks in a baking dish, and cover with a layer of basil leaves. Cut the mozzarella into 1⁄4-inch slices, and place atop the basil layer. Put the dish under the preheated broiler, and watch carefully. In 3 to 5 minutes the cheese should start to melt and brown; at this point, remove the dish.
4. Mix the oil and vinegar and drizzle over the mozzarella. Season with salt and pepper to taste.

Serve immediately with a slice of country bread.

Excerpted from French Women for All Seasons by Mireille Guiliano
Copyright © 2006 by Alfred A Knopf, Inc. All rights reserved.