Arrosto Misto (Mixed Roast)

Preparation

Baking Directions:

For the rabbit and the rabbit stuffingPreheat your oven to 375°F.

  Lay the slices of pancetta out on a sheet of oiled waxed paper so they are side by side and slightly overlapping, then place in the fridge.

Rub the rabbit with oil and season with salt and pepper.

  You now need to make the stuffing, so score the skin of the sausages and remove the meat from the skins.

  Place the meat in a bowl with the breadcrumbs, orange zest, nutmeg, dried chili, and sage.

  Season with a little pepper, mix it all together well, and stuff it inside the belly cavity of the rabbit.

Take the pancetta out of the fridge and wrap the waxed paper- pancetta side down- round the belly of the rabbit.

  Carefully peel the paper off, so the pancetta is left wrapped around the rabbit.

  Lay the sprigs of rosemary over the pancetta, then tie the rabbit belly in a couple of places, using string to keep the stuffing in place.

  Place the rabbit in a roasting pan and cook in the preheated oven for an hour.

  Halfway through, add any extra orange halves, pieces of pancetta, or sprigs of herbs to the pan, the baste the meat and return it to the oven.

For the duckPreheat the oven to 375°F.

  Rub the duck with oil, season with salt and pepper, and stuff it with the sage, cinnamon stick, garlic cloves, and orange half.

  Place in a roasting pan and cook in the preheated oven for 2 hours.

Halfway through, add any extra garlic cloves, orange halves, or sprigs of herbs to the pan, then baste the meat and return it to the oven.

For the chickenPreheat the oven to 375°F.

Rub the chicken with oil, season with salt and pepper, and stuff it with the bay leaves, garlic, and lemon halves.

  Place in a roasting pan and cook in the preheated oven for 1 1/2 hours.

  Halfway through, add any extra garlic cloves, lemon halves, or herbs you may have to the pan, then baste the meat and return it to the oven.

For the squab and quailPreheat the oven to 375°F.

Rub the squab and quail with oil, season with salt and pepper, and stuff them with a few sprigs of thyme, the cloves of garlic, and the strips of orange rind.

  Lay the strips of lemon rind over the quail breasts.

Cover each piece of lemon rind with a sage leaf, and cover with a square of pancetta.

Secure these onto each quail with string.

Place in a roasting pan and cook in the preheated oven for 35 minutes.

Halfway through, add any extra garlic, lemon and orange halves, pieces of pancetta, or sprigs of herbs to the pan, then baste the meat and return it to the oven.

To serveServe your chosen meat or the whole arrosto misto on a big serving dish with all the juices and garlic from the pan.

Roasted veg is perfect served alongside.

Give everyone a steak knife, a napkin, a fingerbowl, and plenty of Chianti!