Magna Carta recipes

Wrapped lamb liver with spicy sauce & yoghurt

Category:  Starter

Ingredients for 4 portions:

  1. 500 gr. bird Livers
  2. Suet for 12 wrapped liver burgers
  3. 200 gr. Baldo rice
  4. 100 gr. mint & rosemary marinade
  5. 60 gr. Spicemix del mondo Lhatria Fasia
  6. 1 onion
  7. 1 clove of garlic
  8. 1 bunch of fresh Mint
  9. 1 bunch of Chives
  10. 200 gr.Mediterranean piccante cream 
  11. 20 gr. Spicemix del mondo Medina
  12. 10 gr. Spicemix del mondo Mediterrane
  13. 10 gr. Aceto balsamico with strawberry flavoring 
  14. 300 gr. Fregola sarda grande
  15. 100 gr. strained Yoghurt
  16. Salt, Pepper, Olive oil

Preparation Time: 15 minutes & execution: 30 minutes


  1. Blanch the livers for 3-4 minutes in a pot with boiling water.
  2. Slice up the livers, the mint, the chivers, the onion and the garlic.
  3. Saute in a pan the baldo rice with the livers and add the onion, the garlic and the herbs.
  4. Add some water to the rice so that it becomes softer and then add the mint & rosemary marinade and the spicemix lhatria fasia.
  5. Cook for 5 minutes and check the flavor.
  6. Let the mixture cool down.
  7. Soften the suet in lukewarm water, so that you can wrap them.
  8. Once you wrap them, put them in a baking dish and bake them in 180 degrees for 25 minutes.
  9. For the spicy sauce put in a pot the Mediterranean piccante cream, the spicemix medina and the aceto balsamico with strawberry flavoring along with 100 ml of water and heat them up.
  10. Once the mixture is heated, mix it with the hand blender, in order to create a cream.
  11. Saute in a pan the fregola for 1-2 minutes and then add some water in order to become softer.
  12. Season with the spicemix mediterrane and a little bit of lemon zest.
  13. You may decorate the plate as you wish!!

Special credits to the CONCEPT company

for their kind contribution of the equipment