Fusilli with woodcock and mushrooms

Preparation	< 30'
Difficulty	Easy
Game	Woodcock
Calories	700 - 800
Activity	Running M 67', F 92'
People	4
Wine pairing	Bianco Assoluto 2013 Az Cignano

Ingredients

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

Kcal 740*

*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.

Preparation

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.

Fusilli with woodcock and mushrooms

Ingredients

Preparation

Other dishes from Woodcock