Rabbit in porchetta: with good peace of mind of the Latium and Umbrian people, someone traces the origins of porchetta back to the Marche region (where it is seasoned with wild fennel). We will not be here to take a clear position, but in this region almost everything is porked. One of the tastiest recipes is the one that has rabbit as its main ingredient. The surgical precision with which it must be completely boned makes the dish particularly laborious; after this procedure, the rabbit, seasoned with salt and pepper, is stuffed with its liver diced and sautéed with plenty of bacon; everything is flavoured with wild fennel and marjoram. Once the opening is sewn, it is cooked in the oven with rosemary, oil and wine.
