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In a medium-pan sear onion with oil and lard.Brown round roast using high heat, add sausages, wine and let evaporate.Add a can tomatoes, salt, pepper and minced herbs. Let boil sauce and lid up.As soon as oil floats, stir with a wooden cookware, reduce heat and let cook for 2 hours.In the meanwhile prepare meatballs combining milled meat, wet stale bread with milk, parmesan, egg, salt, pepper and a very thin mince of parsley. Fry meatballs in hot vegetal oil or lard.Fry in lard also livers, dice and set aside in a warm place.Wet mushrooms with warm water, cook in bit of water, and keep their water.Brown onion and cook peas using mushrooms water.Take away from sauce sausages, cut in 1/2cm slices. Take round roast and dice in 1cm cubes.Combine roast, meatballs, livers and mushrooms in the same big-pan, add some tbs ragł and let cook in lidded pan for 10 minutes using low heat.Mince milk cream, slice cooked ham, and make cloves of boiled eggs.Cook rice in boiling water and drain before tender, season with ragł, parmesan and 2 eggs, this mixture must be firm.Grease a high baking-pan and cover with grated bread. Pour 3/4 of rice arranging it to cover all shape, let a hole in the middle it will be filled with layers of mozzarella, ham and boiled eggs. Pour all rice; press gently with a spoon till smooth, cover with grated bread and some lard drops.Bake in hot oven till surface is brown. Take out from oven and set aside to cool down. Turn upside down over a serving-plate. Fill the hole with with layers of mozzarella, ham and boiled eggs and serve.
  • 450gr rice for supper

  • 100gr grated parmesan

  • 2 eggs

  • 1 peeled tomatoes can

  • 1 onion

  • 1 bouquet mixed herbs: celery, carrot, parsley

  • 500gr round roast

  • 3 sausages

  • 3 tbs lard 

  • 1dl olive oil

  • 1/2 glass red wine

  • Salt, pepper

  • red pepper

  • 200gr milled meat

  • 2 boiled eggs

  • 1/2 onion

  • 25gr dry mushrooms

  • 100gr cooked ham

  • grated bread

  • Stale bread

  • 3 boiled eggs

  • 3 sausages

  • 50gr bacon

  • 150gr milk cream

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