Rabbit with Parma ham, Parmesan, White Wine from Bologna
- Rick Stein's Long Weekends Bologna

"Luca’s stuffed rabbit with white wine dish on Rick Stein’s Long Weekends"

http://sharingboost.com/lucas-stuffed-rabbit-with-white-wine-dish-on-rick-steins-long-weekends/

Bologna: Pictures
From Review : Ottimo cibo e bella atmosfera of Trattoria Dal Biassanot
Trattoria Dal Biassanot

https://www.tripadvisor.com.au/LocationP...ia_Romagna.html

Rabbit with Parma ham and parmesan bolognese

Say three boned rabbits. Lay out. Perhaps pound flatter?
Lay a layer of Parma ham on top.
Fritata slices laid down the middle.

Fritata made with eggs and shaved parmesan fried in oil. Fried. About a cm thick.

Roll and tie up the rabbit and filling.

Put in a oiled roasting oven pan.
Pour on some white wine.
Sprinkle with salamoia Bolognese made with garlic, pepper, salt and rosemary.

1 hour at 180 deg C.

Cut the roll into thick slices.

Braise in stock in a fry pan.

Serve with a reduction of the stock thickened with some flour as a sauce/gravy.