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1
To make the croutons, heat the oil in a large saute pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes.
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2
Line a plate with paper towels.
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3
Add the bread cubes to the oil and cook for 30 to 40 seconds, until they are golden brown.
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4
Use a slotted spoon to remove the croutons to the prepared plate and season them with salt.
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5
If the croutons appear greasy, transfer them to a clean paper towel to drain further.
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6
To make the bagna cauda, heat the butter, olive oil, anchovies, and garlic in a large saute pan over medium heat until the anchovies dissolve and the garlic is soft and fragrant, 5 to 6 minutes, stirring constantly so the garlic does not brown.
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7
Reduce the heat to low and cook the bagna cauda for another 2 minutes to meld the flavors.
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8
Proceed if you are going to use the bagna cauda right away.
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9
If you are preparing to use it later, set the bagna cauda aside to cool to room temperature, transfer it to an airtight container, and refrigerate for up to one week.
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10
When you are ready to serve the bagna cauda, use a lemon zester to zest long strips from the lemon.
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11
Cut the two ends off the lemon and stand the zested lemon upright on a cutting board and use a serrated knife to cut away the peel, trying to maintain the integrity of the lemon shape while making sure that no pith remains.
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12
Cut the lemon into individual fillets, by cutting on either side of the membrane, removing and discarding the seeds as you go, and coarsely chop the fillets.
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13
Warm the bagna cauda over medium heat and stir in the lemon zest, chopped lemon fillets, and parsley.
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14
To assemble the dish, place one ball or segment of mozzarella on each of four large salad plates or soup plates.
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15
Spoon 2 tablespoons of bagna cauda over each serving of mozzarella and sprinkle with the croutons, dividing them evenly and allowing them to fall over and around the mozzarella.
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16
Peel and discard the skin from the bottarga and use a microplane or another fine grater to grate a light layer of bottarga over each serving of mozzarella.
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17
Lay a parsley leaf on top of each serving of mozzarella, and serve.
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18
Roero Arneis (Piedmont)
