Fusilli with woodcock and mushrooms

/Fusilli with woodcock and mushrooms
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Fusilli with woodcock and mushrooms

  • CourseMain Course
  • Preparation< 30 min.
  • Difficultyeasy
  • Selvagginawoodcook
  • Calories700 - 800
  • Activity75m
  • Persons4


G 400 fusilli pasta
N 2 woodcocks
G 100 pounded lard with parsley and lemon zest
G 500 peeled tomatoes
N 1 anchovy fillet
N 1 head of garlic
Extra virgin olive oil to taste
Marjoram to taste
G 200 champignon mushrooms
Red wine to taste
Salt and pepper to taste


  • Heat the extra-virgin olive oil in a frying pan, stir-fry the garlic and the anchovy fillet. Add the woodcocks (already cleaned and innards removed) stuffed with the pounded lard.
  • Add the red wine and simmer until reduced then add the tomatoes and let cook over low heat.
  • Once cooked, season with salt, remove the bones and cut the meat into little pieces.
  • Cook the fusilli in plenty of salted water, drain and toss with the sautéed Champignon mushrooms and the woodcock sauce. Garnish with marjoram leaves and serve hot.





Wine CouplingBianco Assoluto 2013 Az Cignano

Other Info

740 Kcal
Jogging F 92’ M 67’*
Preparation time 30′

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.


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