For the sun-dried tomato paste:
Blend the sun-dried tomatoes with the garlic-infused oil, water, extra virgin olive oil, and a whisper of salt and pepper, coaxing them into a velvet cream. Transfer to a pastry bag and set aside.

For the baked olive cream:
Puree the flame-baked olives with a splash of water and extra virgin olive oil, yielding a rich paste. Adjust with salt and set aside.

For the rabbit prosciutto:
Acquire the saddle and carve to separate the two loins. Season with Maldon salt, pepper, and ground bay leaf, leaving them to marinate for 24 hours. Subsequently, cure the meat at 0°C for approximately 10 days—or until perfectly dried—and preserve under vacuum.

For the bay leaf nectar:
Extract the essence of fresh bay leaves using a slow juicer, then pass the liquid through a fine-mesh sieve. Allow it to settle, covering the nectar to shield it from oxidation.

For the Grana Padano essence:
In a vessel, combine the Grana Padano with water and gently heat to 80°C. Filter the resulting liquid and set aside.

For the final assembly:
Bring water to a rolling boil, bless it with salt, and cook the ditalini until they are al dente. Emulsify the pasta with the Grana Padano essence. Upon the plate, lay a foundation of sun-dried tomato cream, cradling the ditalini above. Crown with delicate cubes of rabbit prosciutto and adorn with droplets of bay leaf nectar, baked olive cream, and caper leaves.