Recipes

Ingredients (for 6 or 8 portions)
1 middle-sized rabbit

For the filling:
1 tea cup of HRYSAFI kalathaki cheese
2 tablespoons of grated HRYSAFI melichloro cheese
1 tea cup of grated HRYSAFI kaskavali cheese
1 tea cup of cream cheese
½ tea spoon of freshly grated green pepper
2 tablespoons of basil pesto
Salt

For the side dish:
10 small whole potatoes
1 tea spoon of basil pesto
6-7 cherry tomatoes
1 clove of garlic
1 tablespoon of olive oil

Wash the rabbit with plenty of cold water and remove the bowels, if any. Put a spoonful of basil pesto in the abdomen and apply everywhere with your hands. Mix the cheese and the pepper in a bowl. Fill the belly of the rabbit with the mixture and sew well with kitchen twine. Brush the outside of the rabbit with the remaining pesto.

Then, salt it lightly outside and place in a cooking bag. Add the potatoes prepared this way: throw the potatoes in a bowl, add the cherry tomatoes, the finely cut garlic, the basil pesto, the olive oil, the salt and the pepper. Close the bag well with special clips and place in a baking pan. Cook at 180 degrees for one hour and 30-40 minutes.