Rabbit in Porchetta

Remove the innards from the rabbit, clean them carefully and cut them into small, regular pieces. A uniform size helps ensure even cooking throughout. shallow pan and makes the filling more balanced. Keep the finished pieces separate while you prepare the other ingredients.

Cut the potatoes into similarly sized cubes. The pieces shouldn't be too large, so they can be cooked through halfway, along with the giblets, without falling apart. Add them to the rest of the ingredients only when the chopping is complete.

Pour the oil into a shallow pan and add the giblets, potatoes, salt, pepper, rosemary and sage. Cook over medium heat, stirring gently, until the potatoes begin to soften and the innards are browned on the outside. The mixture It must still be firm, because it will finish cooking inside the rabbit.

Wet the mixture with the dry white wine and let it evaporate completely. Keep the shallow pan on the heat until the alcoholic smell disappears and a fragrant sauce remains at the bottom, without excess liquid. Turn off the heat when the potatoes and giblets are half cooked, maintaining a firm texture.

Remove the filling from the shallow pan and wrap it in a large slice of ham. Insert it into the rabbit's cavity along with a sprig of rosemary, other sage leaves and an abundant small bunch of fresh fennel. Spread the filling without compressing it too much, so the heat can penetrate evenly.

Sew up the cut you made while cleaning the rabbit, making sure the stuffing stays contained. The seal should be firm and even, leaving no visible gaps. This way, the flavors will remain inside during cooking and the seasoning won't easily leak out.

Anoint one baking pan with extra virgin olive oil and place the stuffed rabbit inside. Lightly coat the surface with oil, so the skin can brown without drying out too much. Then transfer the baking pan in the oven, preferably wood-fired, ready for cooking.

Place the rabbit in the oven and cook until done, checking it several times during its stay in the oven. Grease the surface several times with the pan juicesThe rabbit will be ready when it appears golden brown on the outside and the meat is cooked through, while the filling is soft and fragrant.