Place the rabbit legs with the root vegetables in salted water and cook in this broth for about 30 minutes. Lift out the legs, let them cool a bit and then remove them. Keep the stock for infusing. Cut meat into bite-sized cubes, onion, carrot and celery into fine cubes. Melt butter and sauté vegetables in it. Dust with flour and pour in some rabbit stock. Stir in anchovy paste and let everything boil well for about 10 minutes. Add the meat and simmer for another 10 minutes. Season with chopped rosemary, sea salt and pepper. For the mash, cut the potatoes into coarse pieces and boil in salted water until soft, about 30 minutes. Lift out, drain and press through a potato ricer. Mix in whipped cream, milk, butter and olive oil. Season with sea salt and nutmeg. In an oil-lined ovenproof dish, fill in layers of puree and ragu, ending with puree. Sprinkle with Parmesan and bake in a preheated oven at 180 °C for about 25 minutes.
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