Rabbit Thin Rolls

Cook the turnip tops for a few minutes on low heat in a pan with a lid with oil, garlic and salt. Let it cool before using as a filling.

Prepare the Asiago by cutting it into sticks or slices about 5-6 cm long.

Place a sheet of parchment paper on a cutting board and prepare another of the same size. Lay the AIA rabbit thin slices (3-4 at a time) on the first sheet, spacing them a few cm apart. Cover with the second sheet and flatten them with a meat mallet.

Lay two AIA rabbit thin slices on a flat plate or cutting board and join them on the long side so they overlap and the filling does not come out during cooking. Put the amount of turnip tops necessary to cover about 3/4 of the thin slices and finally the asiago that will help us roll them up. Once rolled, secure with two pieces of string. Prepare the 6 rolls.

Preheat the oven to 180°.

Heat a little oil in a pan and brown each side of the rolls, turning them as little as possible and being careful. When they are browned, place them in a casserole dish, cover with aluminum and complete the cooking in a static oven for 15 minutes.

Preheat the oven to 180°.

Remove the seeds from the pumpkin and wash it.

Cut into thin slices about 1 cm and place on a baking sheet with parchment paper. Massage each slice with oil so that it is oiled on top and bottom, finally add a chopped rosemary and salt.

Bake in a static oven at 180° for 20 min and then another 5 min with the grill mode.

Peel 5 carrots and slice them into rounds.

Wash them, dry them well and put them in a glass container with 1 tablespoon of oil, 1 tablespoon of apple cider vinegar, salt, pepper, and half a teaspoon of brown sugar.

Cover the container with cling film (make several turns, a vacuum should be created during cooking). Shake the container to mix the condiments and carrots.

Cook in the microwave for 4 minutes at 800w, once the cooking is complete leave the cling film for another 10 minutes, then serve.