We wash very good all the intensives and we drain them. The thin intensives we make them as plaits and tie the edges tightly. We boil them all together in a casserole with the salt and the onion. We cut the livers in pig pieces, we full in the big intensive with the finely - chopped rest of intensives (hearts, finely chopped liver) and a little rice to make a "bombari".

We spread on the pan the thick chopped intensives, the plaits from the thin intensive and the bombari. Among these ingredients we pour rice, water, salt and pepper and we bake in the roast pan or ia a well heated oven until it is roasted well.