Name: Saddle of Rabbit Wrapped in Parma Ham with Braised Vegetables
Total time: 45 min

Remove and cut the rabbit backs. Fold 2 slices of Parma ham overlapping each and place the backs on top with the fillet facing up and season lightly with pepper.

Chop the rabbit bones, fry briefly in oil, extinguish with ¼ water. Make together with the sections of vegetables one hour, following pass through a sieve.

Toast the toast cubes in olive oil until golden and cool. Finely dice the olives and dried tomatoes. Stir the softened butter with a whisk, add the flour and the egg, stir, then stir in the milk. Add toast, dried tomatoes and olives, fold in carefully and let everything rest for 10 minutes.

Divide this filling evenly among the rabbit portions, fold the belly flaps over them and roll the whole tightly in the ham. Sear at moderate temperature all around for about 4 min, then put on a plate and put in the oven form 150 °C for 8 min. Next, keep warm.

In the drippings of the rabbit, add the shallots and the slices of zucchini and let them color briefly, then add the diced peppers, rosemary and thyme. Season with salt and pepper. Extinguish with rabbit broth and tomato juice. Stew for 15 minutes. Just before serving, add tomatoes and basil leaves.

Cut cooked, peeled potatoes in half lengthwise and roast briefly on both sides (better: roast briefly in a grill pan).

Dressing: Arrange the vegetables on 4 t

Saddle of Rabbit Wrapped in Parma Ham with Braised Vegetables

Ingredients:

Filling:

For the braised vegetables:

Furthermore:

Instructions:

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