Porchetta-style rabbit roll with roast potatoes

Ingredients

For 1 serving

• Rabbit170 g
• Fennel seeds2 g
• Garlic1 clove
• Rosemaryto taste
• Prosciutto15 g
• Potatoes200 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Method

1. Preheat a conventional oven to 180 °C. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Bone the rabbit with a small sharp knife, following the bones, or ask your butcher to do it, and open it out in one piece; pound it lightly between two sheets of cling film. Crush the fennel seeds in a mortar, chop the garlic and rosemary and scatter them over the meat with salt and pepper.
3. Cover with the slices of prosciutto, roll up tightly and tie with kitchen string.
4. Heat half the oil in a frying pan over medium-high heat and brown the roll for 5–6 minutes, turning, until golden on all sides.
5. Put it in a baking dish with the potatoes tossed in the remaining oil and a pinch of salt and roast for 45 minutes, turning the roll and potatoes halfway and adding a splash of water if the bottom dries out, until the meat juices run clear and the potatoes are golden.
6. Let the roll rest for 5 minutes so it stays juicy, remove the string, slice it and serve with the potatoes.