Bagna Càuda Paired with Grace Rosé



  1. Butter (1/2 cup)

  2. Extra Virgin Olive Oil (1 cup)

  3. Garlic (6 cloves, minced)

  4. Anchovies (2 oz. can, finely chopped)

  5. Salt & pepper

  6. Fresh Lemon Juice (3 to 4 teaspoons)

  7. Lemon Zest (1/2 teaspoon)

  8. 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!

Savannah-Jane Gilchrist