Rabbit with pine nuts

• 4 French shallots
• 3 tomatoes
• 1 slice speck (Italian cured hind leg ham)

Peel and slice the French shallots. Cut the tomatoes into cubes.

Cut the speck into lardons.

Sauté the shallots, speck and ground cinnamon in olive oil for 5 minutes in a flameproof casserole dish. Add the rabbit pieces, bay leaves and tomatoes and pour in the chicken stock.

Add the tomato paste, harissa and cinnamon sticks, then the pine nuts. Season and cook for 45 min