Bagna Càuda Paired with Grace Rosé
Butter (1/2 cup)
Extra Virgin Olive Oil (1 cup)
Garlic (6 cloves, minced)
Anchovies (2 oz. can, finely chopped)
Salt & pepper
Fresh Lemon Juice (3 to 4 teaspoons)
Lemon Zest (1/2 teaspoon)
French Bread (sliced)
For the Bagna Càuda...
In a medium sized sauce pan, melt the butter.
Add the olive oil, garlic and anchovies.
Cook and stir until the mixture begins to bubble.
Add the lemon juice and zest.
Pour the mixture into a fondue pot and keep warm.
Assemble the Appetizer...
Serve with bread and vegetables, shrimp, chicken, or steak.
Use fondue forks or spears to dip the food into the Bagna Càuda.
Pair with our Grace Rosé!