Procedure:

Mince 300 g of PGI Finocchiona in a chopper, then add cream, egg white, salt and pepper. Spread the filling inside the rabbit, place slightly bleached chard leaves without their central rib, roll up by using baking paper and form a roll. Wrap in foil and cook in a preheated oven at 200°C for about one hour.

Place the millet in a pan and cover it with water, twice its volume: let it cool for about 20 minutes, stir from time to time until water is absorbed. Cut the courgette, pepper and leek into slices and cook them in a saucepan. Add vegetables to millet once it is cooked and drained.

For the bisque: toast shrimp shells in an oven, brown vegetable mirepoix and garlic in a casserole. Moisten shells with brandy and let it evaporate, join the fish stock and pepper in grains, add tomatoes deprived of seeds and liquid, if needed add one tablespoon of tomato concentrate, let it cook for 40′. Skim and sieve the mixture, let the bisque be reduced until you obtain a thick compound. Mince the PGI Finocchiona and put some slices aside, brown the minced PGI Finocchiona in a nonstick saucepan. Finally cook the whole slices in a pan: once they are perfectly browned, give them a conic shape.

Now you can plate it.

Place millet on the plate at ambient temperature, cut the rabbit in rolls and arrange them in the middle of millet. Place the whole slice of PGI Finocchiona next to it. Sprinkle with minced and crispy PGI Finocchiona, cover with shrimp bisque and serve.