Rabbit Leg “Saltinbocca” and Creamed Spinach


Servings: 4


  • 4 boneless rabbit legs, pounded
  • 4 large prosciutto slices
  • 8 sage leaves
  • 4 bunches leaf spinach, blanched
  • 1 cup béchamel *
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped garlic
  • 3 tablespoons extra virgin oil
  • salt & pepper
  • vegetable oil for sautéing
  • toothpicks


  1. Lay the rabbit legs out on a work surface.  Fold the prosciutto slices so they fit but not completely cover each rabbit leg. Place two sage leaves over each prosciutto slice, roll the meat and secure with toothpicks.
  2. Mix the rosemary, garlic and extra virgin oil together to make a marinade.  Cover the rabbit as much as possible with the marinade and refrigerate until needed.
  3. Simmer the béchamel in a saucepot on low heat until loose.  Add the spinach and nutmeg to the pot and stir frequently to prevent sticking. Continue to simmer on low heat.
  4. One option to cook the rabbit legs is to grill them over medium heat, this will add a nice smoky aroma to the dish.    If a grill is not an option, preheat an ovenproof skillet on high heat with the vegetable oil, season the rabbit with salt and pepper and sear them until they are golden brown.  Place the pan in the oven with the rabbit legs and roast for approximately 15 minutes.
  5. Spoon the spinach on a serving plate, remove the toothpicks from the rabbits and serve.
*A substitute for béchamel: pour one pint of heavy cream and 2 tablespoons of butter in a saucepot, reduce by half and season with salt and nutmeg.  

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