Licorice-Flavored Brown Sauce (prepare the previous day):
Ingredients:

• Rabbit bones
• 1 celery stalk, chopped
• 1/2 onion, chopped
• 1 carrot, roughly chopped
• Dash of Navarino Icons White Balsamic Vinegar
• Water
• 2 tablespoons tomato paste
• Licorice

Preheat the oven to 180°C.

Place the rabbit bones, chopped celery, onion, and carrot in a deep baking dish. Add a dash of Navarino Icons White Balsamic Vinegar. Roast in the oven for about 30 minutes.
Remove from the oven and transfer the entire contents to a deep saucepan. Add enough water to cover the ingredients. Stir in the tomato paste and licorice. Simmer over very low heat for at least 12 hours, adding water as necessary. After simmering, strain the sauce through a fine-meshed strainer into a bowl. Return the sauce to the pan and simmer until it thickens and becomes almost caramelized.

Rabbit Meatballs:
Ingredients:

• Rabbit thigh and liver, roughly chopped
• 1 celery root
• 1 onion
• 1 carrot
• Navarino Icons White Balsamic Vinegar
• Water
• Navarino Icons Sea Salt Flower
• Pepper
• Egg, beaten
• Panko breadcrumbs
• Navarino Icons Extra Virgin Olive Oil, for frying

Instructions:

In a pan, combine the chopped rabbit thigh and liver with finely chopped celery root, onion, and carrot. Sauté in olive oil and add Navarino Icons White Balsamic Vinegar. Adjust the thickness with water and season to taste. Once the meat has cooked through and cooled, pass the mixture through a mincer. Shape into golf-sized balls. Dip the meatballs into the beaten egg and then coat them with panko breadcrumbs. Heat olive oil in a pan to 180°C. Fry the meatballs for about one minute, turning to brown evenly.

Artichokes:
Ingredients:

• Artichokes
• Water
• Lemon
• Flour
• Navarino Icons Sea Salt Flower
• Pepper
• Navarino Icons Extra Virgin Olive Oil, for frying

Instructions:

Peel the artichokes, removing the tougher outer leaves. Cut them into halves or quarters, depending on their size. Immerse the artichoke pieces in cold water with lemon juice. Drain the artichokes and dust them with flour. Fry in olive oil at 160°C until golden brown. Remove the fried artichokes to paper towels and season with salt and pepper.

Celery Root:
Ingredients:

• Celery root
• Navarino Icons Extra Virgin Olive Oil
• Water
• Navarino Icons Sea Salt Flower
• Pepper

Instructions:

Clean the celery root and sauté it in a pan with a drizzle of olive oil. Add water and cook until the celery root is tender. Puree the cooked celery root with an immersion blender. Season with salt and pepper and keep warm.

Plating:
Season the rabbit fillet and sear it in a pan with olive oil. Let it rest for 1 minute. Place the rabbit fillet on the plate and add a spoonful of Navarino Icons Olive Tapenade on top. Arrange the meatballs, artichokes, and celery puree on the plate. Drizzle the licorice-flavored brown sauce over the dish. Finish with a sprinkling of Navarino Icons Extra Virgin Olive Oil for garnish.

Andrea Fusco, 4 times Michelin star chef , Italian