Herb Oven-Baked Rabbit Rollè

Boil the spinach in salted boiling water, then drain them and chop them very finely. Also cut the provola into very thin slices and stuff the rabbit that you will tie with kitchen string. Soften the butter, season it with salt and pepper and spread it all over the surface of the rabbit. Bake the rabbit at 180°C for about 30 minutes. Halfway through cooking, sprinkle the rabbit with white wine. From time to time sprinkle the rabbit with its cooking base.

While the rabbit is cooking, prepare the artichokes and the sauce. Clean the artichokes and cut them in half (or quarters), then leave them in cold water and lemon for 10 minutes (to prevent them from blackening). Dry the artichokes and arrange them in a baking dish, sprinkle them with a mixture of grated Parmigiano Reggiano, breadcrumbs, salt and chopped parsley. Drizzle with extra virgin olive oil and bake the artichokes at 180°C for 15 minutes.

Clean the bell peppers, remove the seeds and internal filaments, then cut them into pieces and sauté them in a pan with a drizzle of extra virgin olive oil. Add a little vinegar and when the bell peppers are soft, blend them in the mixer until you get a dense and homogeneous sauce.

Remove the rabbit from the oven and sprinkle it with a mixture of aromatic herbs, decorate with lemon slices, then serve it with the artichokes and the bell pepper sauce.