Serves 8 people

  • 2 kg rabbit
  • 200 gr sliced prosciutto bazzone
  • 200 gr rolled pancetta
  • Wild fennel (dried sprouts, green sprigs or seeds) to taste
  • salt and pepper to taste
  • 2 dl. extra virgin olive oil
  • 1 dl. white wine
  • Butter to taste
  • Flour to taste


Bone the rabbit meat then lay it out, add salt and pepper, and cover it with alternating slices of prosciutto crudo and pancetta and fennel.  Roll the rabbit meat and tie it with a twine. Cover the outer part with salt and bake it in the oven at 180° with the olive oil and the bones. Once baked, thicken the sauce, degreasing the bottom and dipping it into white wine and broth (mix it with beurre maniè –kneaded butter). Serve the rabbit either as a whole or in slices with the sauce.