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
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
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