Clean and wash the leeks thoroughly. Cut part of them into very fine julienne strips (for frying), and finely slice the rest (for braising). Heat a drizzle of extra virgin olive oil in a pan, then sauté the sliced leeks until soft. Deglaze with white wine, season with salt and pepper, and cook over low heat for about 30 minutes, adding a little water as needed to maintain the desired consistency. In a small pot, heat extra virgin olive oil and deep-fry the julienned leeks until golden and crispy. Drain on paper towels to remove excess oil. Scale, gut, and skin the sole, then cut it into four fillets. Place a generous piece of Ca’ Briolu cheese in the center of each fillet and roll tightly. Bake in a fan oven at 160°C (320°F) for about 10 minutes. To serve, place the sole rolls with Ca’ Briolu on a bed of braised leeks, garnish with crispy fried leeks on top for a delicate crunch, and finish with a few pink peppercorns.