PARTNERS
Fusilli with woodcock and mushrooms
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
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.
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ChefRoberto Dormicchi
Wine CouplingBianco Assoluto 2013 Az Cignano
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.
