Fusilli with woodcock and mushrooms

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Fusilli with woodcock and mushrooms2022-10-14T08:47:24+02:00

Fusilli with woodcock and mushrooms

  • CourseMain Course
  • Preparation< 30'
  • Difficultyeasy
  • Gamewoodcook
  • Calories700 - 800
  • ActivityRunning M 67', F 92'
  • Persons4


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


  • 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.



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Other Info

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.