Boned rabbit with chestnuts and bacon - Osteria Murivecchi

Ingredients

• A whole boned rabbit, cut and opened as a book
• 300 gr. of peeled and boiled chestnuts
• 200 gr. of veal “salsiccia” paste (our local sausage)
• 200 gr. of bacon rashers
• 2 small scallions
• 2 little rosemary branches and 5 laurel leaves in a bundle
• 2 garlic cloves
• 1 stick of celery
• 2 glasses of white wine
• pepper, salt, oil