Rabbit Bombs

Place eight room temperature eggs in boiling water, bring it back to a boil, reduce the heat, and cook for another 4 minutes. Then remove the eggs, gently tap the blunt end to create cracks in the shell, and immediately place them in cold water with plenty of ice. Leave for 15 minutes, then peel directly in the water: start from the blunt end, where the air pocket is, to lift the membrane. Everything must be done carefully, as the eggs are soft (soft-boiled) and can easily break.

Blend both minced meats and cheese (grated) until smooth. Then transfer to a stand mixer bowl, add thyme, mustard, cayenne pepper, onion (chopped), milk, salt, and black pepper. Knead with the 'hook' attachment until the meat dough becomes sticky.

Divide it into 8 balls, flatten each portion into a circle between two layers of plastic wrap. Remove the top wrap, place a soft-boiled egg in the center of the circle, lift the edges of the wrap, and wrap the filling around the egg. Place the prepared egg bombs in the refrigerator for at least half an hour.

For the batter, mix 75 g of flour, 140 ml of water, and half a teaspoon of salt. Add an ice cube and stir. Place in the refrigerator for 30 minutes. Before baking, add another ice cube.

For breading the bombs, mix 50 grams of flour and a little salt in one bowl. In another, lightly beat the remaining two eggs. In a third, add breadcrumbs (dried). Remove the film from the bombs. First coat in flour and shake off. Then dip in egg, and then back in flour (shake off a little to avoid clumping).

Heat two pans with oil for frying to a temperature of 175–180 degrees. In one, fry the balls until golden and place them on paper towels to absorb excess fat. In the other, fry rosemary and carrots cut into quarters after dipping them in icy batter.

Serve the dumplings with fried vegetables or celery puree. Besides carrots, zucchini can also be fried.