Stuffed Rabbit

Carefully debone the rabbit, keeping the meat as intact as possible, then leave it in running water for an hour. Drain and dry it thoroughly with paper towels: the surface must be free of excess water, so that the filling will adhere better and the subsequent browning will be more uniform.

Lay out the boned rabbit and season with salt and pepper the inside evenly. Spread a mixture of giblets, pork and mortadella, leaving the filling well distributed up to the edges without creating an excessively thick layer.

Mix the filling with the egg and the Parmigiano Reggiano, then add the chopped pancetta, hard-boiled eggs and a handful of green olives. Work the mixture until you obtain a smooth and compact filling, in which the ingredients are well incorporated and distributed.

Roll the rabbit up, completely enclosing the stuffing, then sew it to keep its shape during cooking. Make sure the roll is tightly closed and even: the stuffing should not leak out of the openings, and the meat should remain compact around the filling.

Brown the rabbit rolled in a shallow pan, turning it gently to brown the surface evenly. Continue until the outside is clearly browned, without burning the bottom: browning creates a more flavorful surface and helps keep the roll intact.

Let the rabbit cook over low heat for almost two hours, basting occasionally with dry white wine. Keep cooking low and steady: the bottom should remain moist and fragrant, while the meat should be cooked through and the filling should be firm in the center of the roll.

Let the cooked rabbit rest under a weight for four hours. The pressure should make the filling compact and uniform; when finished, the roll should hold its shape when sliced, without crumbling or opening along the seam.

Cut the rabbit into even slices and serve it cold or warm, drizzling it with the shallot herbs. Complete the dish with sprigs Of wild fennel, which add aroma and recall the flavours used in the preparation.