share on

Sleek to the woodcock




Champignon mushrooms

350 grams

San Marzano tomatoes

8 unit

Vegetable cooking cream, glutenfree

100 grams


1 wedge

Chili pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

1 spoon


3 sprigs

White wine

1 glass

Mezze maniche, pasta

250 grams

first courses from Italy

Sleek to the woodcock

Sleek to the woodcock

vegan with gluten

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sleek to the woodcock

A quick and easy to prepare dish, a creamy sauce with a decidedly spicy flavor.

Sleek to the woodcock step 1

step 1

First, we wash the tomatoes, dip them into a pot full of water and allow them to cook until they slip into the surface.

Sleek to the woodcock step 2

step 2

Meanwhile we clean, cut and wash mushrooms. In a frying pan we pour the oil and add the garlic and chili. Let's fry for a few minutes, until the garlic is golden.

Sleek to the woodcock step 3

step 3

When the tomatoes are ready, drain them and let them cool. So let's skim the tomatoes and in the meantime dive the mushrooms in the pan with oil, garlic and chili.

Sleek to the woodcock step 4

step 4

In a whipping blender, fry the tomatoes peeled with a spoon of vegetable cream. Meanwhile, boil the pot with the water it will serve to cook the dough.

Sleek to the woodcock step 5

step 5

When the mushrooms are almost ready (after about 10 minutes of cooking), blend with white wine.

Sleek to the woodcock step 6

step 6

When the wine has dried almost completely, add the peel cream and let it flavor for about 5 minutes and turn off the flame. Salt the pasta water and bake the dough according to the directions.

Sleek to the woodcock step 7

step 7

If you like it you can add some flaky yeast to the salad. Drain the dough, put it in a frying pan and decorate with a tablespoon of vegetable cream and a sprinkle of fresh parsley.

Loading pic