1 hour and 15 minutes

1 rabbit, fully deboned (if you don’t know how to debone the rabbit ask the butcher to do it
for you)
eggs, 2
Parmigiano Reggiano cheese, 2 tablespoons
spinach, 10,6 oz
black and green olives, capers
salt, pepper, rosemary, sage, garlic, juniper
extra virgin olive oil


Chop rosemary, sage, garlic and juniper and add some coarse salt. Use this flavouring
to cover the rabbit: the chopped herbs will be removed before cooking the rabbit. Let the rabbit rest for at least 8 hours in the fridge.
Meanwhile make an omelette using eggs, Parmigiano Reggiano, salt and pepper. Boil the
spinach in salted water, drain them and thoroughly squeeze out the water. Lightly fry the spinach in a frying pan with a little butter and oil.
Remove the flavouring from the rabbit, then stretch it out and stuff it by laying the omelette and spinach on top. Tie everything together with some netting or twine.
Sear the rabbit with little oil, simmer with white wine and bake it to 180°. Cook for about one hour, turning the roll and wetting it with the sauce. When cooked, put the cooking juices in a frying pan with black and green olives and capers. Cook on the stove for about 15′. Cut the rabbit into pieces and serve it with the sauce, olives and capers.

Thanks to: Food Emilia