I enjoyed the process of cleaning and prepping the leeks – they’re such a gorgeous color. And the rosemary smelled delightful.
But things took a turn for the worse when I (ignored the recipe) and dumped the entire breadcrumb mixture into the finished pasta. Those thick, buttery ribbons got lost in the sandy coating.
Lesson learned: treat breadcrumbs like salt, unless you’re making Mac & cheese or gratin.