ingredients

2 front legs of rabbit

2 leaves of green cabbage

2 carrots

1 onion

1/4 celeriac

30 g shallots

10 g fresh ginger

1 clove of garlic

3 basil leaves

20 g of Parmesan cheese

5 cl of olive oil

1 raw beet

Steps

Step 1

Using a mandolin, cut into a thin julienne carrot and celery.

2nd step

Blanch the cabbage leaves.

Step 3

Cut into thin brunoise shallots and ginger.

Step 5

Sweat the vegetable julienne with olive oil, keeping the vegetables crisp, add the rabbit meat and the brunoise of ginger and shallots.

Step 6

Season and cool.

Step 7

Spread the cabbage leaves.

Step 8

Put the stuffing on and make rolls using film paper.

Step 9

For the pistou:

Chop the garlic with 5 cl of olive oil, add the Parmesan and finally the basil leaves.

Step 10

For the accompaniment:

Make a thin julienne of raw beetroot.

Sauté for 10 seconds in the hot olive oil and keep cool.

tips

For training:

Bevel the cannelloni and put them on the beetroot with the pesto around.