Rabbit stuffed with truffle and Garum
1 deboned rabbit (a 900g)
400g yellow potatoes in chunks
150g dry white wine
50g extra-virgin olive oil
1 medium size truffle
1 garlic clove, finely chopped
salt and pepper
a tbsp Garum
In a frying pan with a spoonful of olive oil, sauté the garlic chopped very fine and the diced potatoes for about 3 or 4 minutes. Add the wine and let cool off.
Heat the oven at 200˚C. Stuff the rabbit with the potatoes, top them with freshly ground pepper and grate half of the truffle, then sprinkle with a tablespoon of Garum; roll the rabbit forming a cylinder and tie it with string.
Place the rabbit roll on a baking tin, douse with olive oil and white wine, put in the pre-heated oven for about 50 minutes basting the meat with the cooking liquid from time to time so that it does not dry out.
Leave to rest for 5-10 minutes, then slice the roasted rabbit, arrange the slices on a serving plate and top with slices of the remaining truffle, the cooking liquid and some drops of Garum. Serve the meat nice and hot.