Panzanella Toscana with flax seeds and stuffed rabbit legs

Panzanella Toscana with flax seeds and stuffed rabbit legs
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Time: 1 ora
Difficulty: Media

The remedy to recover stale bread and prepare a single dish? Here is the recipe for my panzanella with rabbit’s leg.
In this recipe I chose to use rabbit, white and lean meat and almost never prone to allergic reactions.
It has an excellent percentage of proteins with high biological value and a very low amount of cholesterol. The predominant amino acids are: glutamic acid, aspartic acid, lysine and leucine.
In addition, rabbit meat contains potassium, iron and phosphorus in good quantities, while from a vitamin point of view we appreciate fair concentrations of niacin.
Historical background:
We go back about 3000 years, when the Phoenicians from the eastern Mediterranean landed on the coasts of the Iberian Peninsula, they were surprised to see the huge amount of wild rabbits that lived there. Legend has it that they called that land Hispania which would mean "land of rabbits" in Phoenician language.
When Spain became part of the Roman Empire, around 200 B.C. rabbits were depicted on some coins as a symbol of the country.
Ingredients for panzanella
2 ripe tomatoes
4 spring onions
2 cucumbers
4 tablespoons of white wine vinegar
450 g stale bread without gluten and lactose
10 leaves of basil
1 tablespoon of flax seeds
extra virgin olive oil
salt up
black pepper in grains
Ingredients for rabbit’s leg
250 g of fresh spinach
1 carrot
2 legs of boneless rabbit
100 g of semi-mature pecorino romano
extra virgin olive oil
salt up
white pepper
Procedure to prepare the panzanella
Wash the tomatoes and blanch them in boiling water for 10-15 seconds, then transfer them to a bowl with water and ice for a few seconds. Remove them from soaking, remove the skin and cut them into 4 segments, discarding the seeds and the liquid inside. Cut the pulp first into strips and then into regular cubes and place in a large bowl.
Remove the onions from the outer leaves, trim them and cut them in half and then julienne, then add them to the tomatoes. Wash the cucumbers, peel them, divide them in half lengthwise and slice them; add them in the bowl with the other ingredients, season with a pinch of salt, a ground pepper, a little oil and 1 tablespoon of vinegar and mix.
Cut the bread into slices and soak for a few minutes in a bowl with water and vinegar; drain, squeeze and transfer it to the bowl with the seasoning. Mix everything and complete with basil leaves wash and chop with your fingers; cover with cling film and let stand in the refrigerator for 45 minutes.
Wash the spinach and sauté for a few minutes in a pan with a little oil, until they wilt; season with salt and leave to drain in a colander. Wash the carrot, peel and cook in boiling water for 10 minutes; drain it, transfer it to a bowl with water and ice and let it rest for a few minutes. Take it, cut it into 4 parts lengthwise and then divide it again to get 8 long strips.
Place the rabbit legs between a sheet of parchment paper and beat them gently with a meat mallet wet with water, spread the meat fibers; place the 2-3 mm thick pecorino cheese, spinach and carrot strips on the meat.
Season with salt and pepper and roll the roll on itself, helping with the parchment paper below, tightening it well; stop with kitchen string, leave the roll wrapped