Bone the rabbit legs and sauté the bones in a saucepan with a little oil, a clove of garlic and half of the herbs indicated above so as to obtain an amount of liquid. Meanwhile, chop up the rabbit meat and mince all the vegetables with a knife.
Sauté the vegetables in a casserole, add the meat and allow to cook until all the liquid has evaporated, then add some white wine. Finely chop the herbs and fry them to golden brown in a casserole with a little extra virgin olive oil, a sprig of rosemary and a clove of garlic. Add the lentils and fry them for 2-3 minutes. Add enough water to cover the ingredients and a fresh tomato, peeled and diced.
Cook until ready. Cook the linguine in abundant salted boiling water and when they are al dente, drain the pasta and then toss for a few minutes in a saucepan together with the rabbit sauce and a ladle of the cooking liquid obtained from the rabbit. Add salt and pepper to taste. Broil the fillet of Trasimeno Lake perch in a non stick frying pan with a little oil and a sprig of thyme.
Arrange each dish by placing a little lentil stew in the centre of the plate and with the aid of a carving fork, arrange the linguine in concentric circles over the stew. Place the broiled fillet of perch over the linguine and top off with a little extra virgin olive oil.
Recipe from the book Pasta - Agra editrice - 2005