I would like to find a way to replace the punch of anchovies in a recipe for Broccoli Rabe with anchovies. The Recipe also includes green olives which will add a nice brine quality. But I would like to know any tricks on replacing the flavor of the anchovies without using those cute little fish ( my girlfriends the vegeterian) but I am happily succumbing to her influence but have a hard time parting with the complexity meat adds to dishes. The recipe also calls for red wine and fontina cheese. One more farfetched question; anyway to replace the flavor of bacon, your probably laughing but I'm serious.