Melanzani and Zucchini Rolls Stuffed with Rabbit On

* The quantities for these ingredients are missing! Vegetables: Cut the melanzani and zucchini lengthwise into narrow slices. Heat the olive oil in a frying pan, fry the vegetable slices in it, season with salt, add the kitchen herbs, roast briefly and turn to the other side. Drain on kitchen paper.

Rabbit mince stuffing: take out the leg and put the rabbit meat, the dried meat and the squeezed out breadcrumbs through the fine disc of the meat grinder. Sauté the shallot cubes and the garlic in the butter, add the leek cubes, glaze. Add the vegetables to the minced meat. Add the egg and the chives and season with salt and pepper. Knead everything well.

Spread the mince evenly on the slices of melanzani and zucchini and smooth it down, roll it up and close it with a wooden stick. Briefly fry the rolls repeatedly and season with pepper.

Remove the rolls from the frying pan, place them in a baking dish, sprinkle with the cheese and bake in a heated oven at 180 °C for 10 to 15 minutes.

Marinade: fry the dried meat until crispy, mix well with the balsamic vinegar and the olive oil. Season with salt and pepper. Add the shallot strips and the chopped garlic to the marinade form. Add the chopped parsley and season well with salt and freshly ground pepper.

Leaf salad: clean, rinse and spin dry the arugula. Chop the cocktail tomatoes

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