Not being an eater of anchovies during the time I was vegetarian, I was left out of the bagna cauda party. Black olives made a great substitution but that’s not the only reason this is a less-than-authentic bagna cauda. I roast the garlic to mellow and sweeten it, where it’s usually simmered on the stove. No one will be comparing anyway. This vegetarian version of a bagna cauda will be devoured as quickly as the real thing.


This story and the recipe that goes with it are in Issue 015: AN APRIL SHOWERS MENU, of Le Sauce Magazine. Get it here: lesauce.com/app.