Ilaria Bertinelli

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.