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.Β No one will be comparing anyway. This vegetarian version of aΒ bagna cauda will be devouredΒ 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: