Chef Gianluca Corradino from "Hostaria i due Ladroni" in Novara prepares a dish where the delicacy of the rabbit meets the savoury creaminess of the Gorgonzola.
Take a deboned rabbit, stretch it on a chopping board
and split it in two by cutting it from the back side.
Cut each of the two parts obtained in three pieces, cover
them with a slice of bacon and add around the edges a
piece of Igor gorgonzola. Coat a plum cake pan with parchment
paper, roll the stufed slices of rabbit and put them in the pan.
Bake for about 25 minutes at 200 °C while adding some white
wine a couple of times. Once they’re cooked, remove the rabbit
rolls from the oven, let them cool down and then cut them into slices.
Serve on a bed of fresh salad with some sweet Igor gorgonzola
dissolved in the juices that have run from the rabbit meat during cooking.