Rabbit
Ingredients:
- 1 deboned rabbit,
- 200 g “Spicchi di Sole” tomatoes (COD. 01017),
- 100 g pitted riviera olives (COD. 01346),
- 200 g Artichokes cloves (COD. 01227),
- q.s. “Aromi per grill” spices mixture (COD. 02102).
- Spread out a tinfoil paper on a work bench and lay out a greaseproof paper of the same dimensions on it.
- Place the rabbit on it lying on its back and season it with garlic flavoured oil and “Aromi per grill” spices mix.
- Add a pinch of salt and pepper.
- Envelop the rabbit stomach with some lard slices.
- Put the sausage, the “Spicchi di sole” tomatoes, the pitted olives and the artichokes cloves in a bowl and mix it.
- Pour the mixture on the whole surface of the rabbit.
- Finally roll it up using the paper paying attention not to spill the filling.
- Proceed with the twine to bind the rabbit tightly in order to obtain a compact product easy to be cut.
Cooking Times:
Bake the rabbit in a pre-heated oven at 180°C for 1h and 10 minutes.
Let it cool, cut it and complete the browning in the oven at 180°C for 10 minutes.
