Ingredients for 10 portions of 3 slices each:
- 2 deboned rabbits,
- 500 g Ginos artichokes cream (COD. 03204),
- 600/700 g sausage,
- 25 Colonnata lard slices,
- 100 g garlic-flavored extra virgin olive oil,
- salt,
- pepper.
Aromatic Mixture:
- 1 rosemary sprig,
- 1 fennel sprig,
- 2 sage leaves.
Lay a tin-foil sheet on a workbench and lay a greaseproof paper of the same dimension on it.
Arrange the rabbit on its back on the sheets and season it with garlic oil and some aromatic mixture.
Salt it and add some pepper.
Garnish the rabbit stomach with the Colonnata lard.
Mix the artichokes cream and the sausage and pour the mixture all along the rabbit.
Roll it out using the paper sheets in order to make it easier and pay attention to avoid filling spill.
Tie it up with a twine in order to make it compact and easier to cut.
Follow the same steps also for the second rabbit.
Bake them in a pre-heated oven at 180°C for 1 hour and 10 minutes.
Let it cool, untie it and cut it into slices paying attention not to break it.
Bake it again for 10 minutes at 180°C in order to complete the browning.
Serve it warm with very little brown broth and a spoonful of artichoke cream.
