Rollata di Coniglio with Lardo di Colonnata and filled with Scamorza and Olives

Ingredients

1 whole rabbit (deboned – save the bones)
5-6 Slices of Lardo di Colonnata (A type of cold cut in the form of strips of fatback from the famous Tuscan hamlet of Colonnata.)
200 gr Smoked Scamorza
Black Olives
5 slices of Prosciutto Crudo
Pork membrane to cover the rabbit
Bones from the rabbit

Preparation

Put the bones aside and pound the rabbit. In a pan, prepare the rabbit stock using the bones, vegetables, and white wine. Cover the rabbit with lardo and prosciutto. Chop the olives and the scamorza and season to your liking. Roll up the rabbit and wrap it in the pork membrane and tie using cooking string to ensure that it stays firm and uniform in shape. Cook in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 20 minutes. Slice and enjoy with the sauce prepared using the stock made earlier.