Roast Rabbit With Celeriac Pie And Chicory

Preparation:

Preparation: Open the meat like a book, stuff it with chopped sage and rosemary, season with salt and pepper and roll it up like a roll. Thread on a skewer, brown in a pan with the oil, rosemary and sage, deglaze with the wine and when it has evaporated add the triple tomato concentrate. Continue for 10 minutes and finish cooking in the oven at 180 degrees for 12 minutes. Meanwhile, sauté the chicory in a pan with the oil and garlic. Peel the celeriac, cut it into slices and cook them in boiling salted water; stuff them with ricotta cheese and parmesan flakes, form patties and brown them in a pan with some oil and a little water. Serve the rabbit roast with the celeriac and chicory tartlets.