Over-baked stuffed rabbit is one of the most traditional recipes in Italian cuisine. With a bit of care you can create the perfect dish for important occasions and also for a quite special Sunday lunch!

The Recipe:

First you have to prepare the rabbit meat. Ask for help from your butcher to properly cut and clean the rabbit to get it ready for stuffing. Alternatively you can use the rabbit legs: just make a vertical cut in which to insert the stuffing. Now prepare the rabbit stuffing: clean the asparagus, removing the wooden part with a potato peeler and boiling them in abundant salted water.

Put the bread to soak in milk and when it is soft squeeze it well and place it in a bowl. When the asparagus are cooked drain them. Set aside a couple of asparagus for each diner and finely chop up the others and put them in the bowl with the breadcrumbs. Add the grated cheese, a little salt and a pinch of pepper, then add two tablespoons of diced mild pancetta. Add a pinch of nutmeg to season the stuffing. Make sure the filling is hard. If not add more softened stale bread and parmesan.

Use a spoon to insert the asparagus stuffing into the cuts in the rabbit legs: close the cuts with twine and lay the rabbit on a large and well greased baking pan. Add a clove of garlic to the pan. Wash and peel the potatoes: dice them and put them in the same pan as the rabbit. Now add fresh rosemary, a pinch of salt and pepper and the black olives.

Also add the diced pancetta that you have kept separate. Bake in the oven at 180° for about 40 minutes, remembering to turn the potatoes and the rabbit from time to time using a wooden spoon to make sure both rabbit and potatoes are uniformly browned. Serve the stuffed rabbit with the whole asparagus, and some potatoes, pancetta and olives.