Mozzarella di Bufala with Bagna Cauda, Bottarga, and Croutons

Name: Mozzarella di Bufala with Bagna Cauda, Bottarga, and Croutons
Yield: serves 4
Ingredients: 3/4 cup extra-virgin olive oil; 1/4 pound crustless sourdough bread, cut into 1/4-inch cubes; Kosher salt; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup extra-virgin olive oil; 10 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and finely chopped; 5 garlic cloves, minced; 1 lemon; 2 tablespoons thinly sliced fresh Italian parsley leaves; 4 2- to 2 1/2-ounce balls of mozzarella di bufala (or one 8- to 10-ounce ball, cut into 2- to 2 1/2-ounce segments); 1 ounce red mullet bottarga; 4 whole parsley leaves (optional)

January 26, 2012

When I opened the Osteria, Joe Bastianich told me that one of his favorite combinations was fried mozzarella stuffed with anchovies—while I certainly trusted the guy and know he has great taste—let’s just say that the combination sounded less than delicious to me. But since Joe said so, I tried it—and I loved it. What I didn’t know is that bufala and anchovies are actually a classic pairing. Here, the anchovies are in the bagna cauda, a delicious sauce from the Piedmont region and whose name translates “warm bath.” In addition to anchovies, garlic, and olive oil, my version contains lemon and butter. Bottarga, a delicacy of Sicily and Sardinia, is cured pressed fish roe (usually from mullet or tuna) that has a pungent, fishy taste and is used sparingly, finely grated or very thinly sliced over dishes. You can purchase bottarga from specialty food stores and online food sources. This recipe for bagna cauda makes 1 cup—more than you will need. Spoon the leftovers over grilled fish or vegetables.

Recipe notes

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