17 Ingredients
  • 1 recipe Bagna Cauda, recipe follows
  • 1/2 lemon zested into long strands
  • 8 (6-inch) straight branches fresh rosemary, or several sprigs fresh rosemary
  • 1/2 baguette, sliced into 1/4-inch thick slices
  • 1 1/2 pounds (3 to 4 large balls) fresh mozzarella, sliced into 1/4-inch thick slices
  • Fresh bay leaves, optional
  • Olive oil, for brushing skewers
  • Kosher salt
  • Freshly cracked black pepper
  • 20 fresh Italian parsley leaves
  • 2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon)
  • 4 (3-inch long) salt-packed anchovies, rinsed well, backbones removed, finely chopped (about 1 tablespoon)
  • 1 stick (4 ounces) unsalted butter
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon finely chopped lemon zest
  • 3 to 4 teaspoons fresh lemon juice, or to taste
  • Kosher salt
Nutrition
1120
56% daily value
4 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

145% 94

Saturated

209% 42

Trans

- 1

Monounsaturated

- 40

Polyunsaturated

- 6

Carbs

9% 28

Carbs (net)

- 25

Fiber

11% 3

Sugars

- 4

Sugars, added

- 0

Protein

88% 44

Cholesterol

66% 199

Sodium

60% 1447

Calcium

94% 940

Magnesium

16% 62

Potassium

9% 315

Iron

20% 4

Zinc

38% 6

Phosphorus

96% 672

Vitamin A

58% 522

Vitamin C

19% 11

Thiamin (B1)

22% 0

Riboflavin (B2)

41% 1

Niacin (B3)

15% 3

Vitamin B6

9% 0

Folate equivalent (total)

23% 93

Folate (food)

- 50

Folic acid

- 25

Vitamin B12

66% 4

Vitamin D

0% 1

Vitamin E

28% 6

Vitamin K

74% 60
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