The earthiness of the rabbit works really well with the bitter leaves, sweet garlic and warm pine nuts. Bone the rabbit yourself, or ask your butcher to do it for you.
1 whole garlic bulb, cloves separated, skin left on
3½ tbsp olive oil
750g boned rabbit saddles (2-4 saddles, depending on size)
1 radicchio rosso di Treviso, cut in half and then into eight wedges
90g pine nuts
1 tbsp lemon juice
1½ tsp sumac
30g chopped parsley
Maldon sea salt
For the rub:
1½ tbsp sumac
1½ tbsp dried mint
1½ tbsp olive oil
- Heat the oven to 180C/350F/gas mark 4. Put the garlic cloves and a teaspoon of oil in a baking tray large enough to hold the rabbit. Stir and roast for seven minutes.
- Put the rub ingredients in a small bowl, add a tablespoon of Maldon salt, mix and set aside.
- Remove all the sinew from the rabbit saddles. Use your hands to spread the rub all over the saddles, then roll each one lengthways into a long cigar. Tie in two or three places with kitchen string, and set aside.
- Heat a teaspoon of olive in a sauté pan on a high heat. Sear the saddles for four to five minutes, turning so they colour all over. Transfer to the garlic tray and roast for eight to 12 minutes, until the rabbit is just cooked through and the garlic is soft. Set aside in a warm place to rest.
- Pour two teaspoons of oil into the sauté pan, add the radicchio and a quarter teaspoon of salt, and sear for four minutes, turning so it cooks on all sides. Add to the rabbit tray.
- Put the pine nuts, the rest of the oil and a third of a teaspoon of salt in the sauté pan, and fry on medium-low heat for three minutes, until golden brown. Add the lemon juice, sumac and parsley, stir and set aside.
- Cut the saddles into 1.5cm-thick rounds and divide between four plates with the radicchio and garlic. Spoon on the pine nuts and serve at once.