Spread the pork caul fat fully on the cutting board.

Lay the boneless rabbit on top and then season with salt, pepper and fresh chopped rosemary and sage. In the center, spread the sautéed cabbage horizontally and then lay the fresh pecorino above it.

Grabbing the ends of the pork caul fat, and roll up to the other end of the pork caul fat to enclose.

Seal the rabbit roll by browning it for a few minutes on all sides until it turns brown

Bake in oven at 160c with core probe until it reaches 150°F (about 1 hour). Let the rolls cool down slightly, then cut slices approximately 1 cm thick.

Put the bones in the oven at 340°F degrees for 20 minutes.

In a large pot, add in your oil, a quartered shallot, the rabbit bones, and the liquids obtained. Brown everything for a few minutes, add the ice to dilute, then add the water and over low heat let it boil until it shrinks by ¼ of the liquid.

Filter through a sieve and let it set.

Once the dish is finished, add the black truffle flakes.

Saute chopped onion until transparent, then add the peeled potatoes. Slowly feed in broth until potatoes are soft. 

Mash until creamy