Bagna Cauda Inspired Zoodles (Paleo/AIP)
Bagna cauda is a traditional Italian “hot bath” made with olive oil, butter, garlic, and anchovies. Similar to fondue, it’s eaten by dipping meat and vegetables into the “bath” to soak up the flavors. Although there’s no known Italian ancestry in my family, my dad’s side of the family hails from Croatia, directly across the Adriatic Sea from Italy, and we had a tradition of eating bagna cauda at family get togethers when I was young. The pungent smell of garlic and anchovies brings back fond childhood memories and makes my mouth water for that wonderful, unique dish.
Inspired by bagna cauda’s savory combination of anchovies and garlic, I created this recipe incorporating those flavors. Zoodles soak up the flavorful “hot bath” in which I cooked sirloin, mushrooms, and spinach. Fresh herbs and lemon top the dish and add a bit of freshness.
Inspired by bagna cauda's savory combination of anchovies and garlic, I created this recipe incorporating those flavors. Zoodles soak up the flavorful "hot bath" in which I cooked sirloin, mushrooms, and spinach. Fresh herbs and lemon top the dish and add a bit of freshness.
- 1/4 cup + 1 Tbsp avocado or olive oil for cooking
- 4 cloves garlic, diced
- 6 filets anchovies (I used anchovies packed in olive oil in a jar)
- 12 medium crimini mushrooms, quartered
- 1 lb grass-fed sirloin, chopped into bite-sized pieces
- 5 oz spinach
- 4 large zucchinis
- 1 Tbsp fresh oregano
- 1 Tbsp fresh basil
- 4 lemon wedges
- olive oil for drizzling
- Using a vegetable spiralizer, spiralize zucchinis into zoodles and place in a collander or strainer in the sink.
- Sprinkle zoodles with a bit of salt to draw out excess moisture. Squeeze zoodles after about 20 minutes to ensure excess moisture is removed.
- Heat 1/4 cup avocado or olive oil in a large skillet on medium-low.
- Add garlic and anchovies to oil and simmer, stirring frequently to prevent burning. While stirring, break up anchovies into small pieces. Simmer until fragrant.
- Add mushrooms and sauté until caramelized.
- Increase heat to medium-high and add sirloin.
- Cook sirloin until browned and until any excess moisture has evaporated from the pan.
- While sirloin is cooking, add avocado or olive oil to a large pan and cook zoodles for about 5 minutes, stirring frequently.
- When sirloin is done cooking, add spinach and cook until wilted.
- To serve: place zoodles on a plate and top with meat/mushrooms/spinach. Top with fresh herbs, a squeeze of lemon, and a drizzle of olive oil.
If you tolerate dairy well, try adding some butter to the oil at the beginning!