Put on a slow fire, in a saucepan, liter and a half of water, the clean moron and split into pieces and pork feet, divided in half along, with the pepper grains, the laurel, the thyme, the nails and the salt. When it breaks the boil, add the glass of wine and let it cook until the nose and foot are tender. Book.

In a large pan, put to heat the oil and add the onion, garlic and glove to taste, all well chopped. Slowly redeem it so that it does not get golden and add the mushrooms, already clean and drained, the lemon juice and the pineapples. Sprinkle the flour and the pepper and sauté it all a little. The slice of bread is crushed in the mortar and added. Add the nose and foot along with a little of its broth to the frying pan and let all together boil. Rectify the salt point, if necessary and let the sauce be reduced. It is served very hot in mud casserole.

A variant of this dish, also very tasty, can be made by replacing the pig's nose and foot with the ear and tail, and using nisels instead of mushrooms. The amount of wine can also be varied by taste.

It's clean and the partridges are washed. We put on the fire a pot of oil mud and when it is hot we soften the carrots, once clean and cut into slices, the tincada onion and the chopped garlic.

We sprinkle the partridges with salt and pepper, and we incorporate them into the saffrito so that they may also be shrewd in it. The brandy is poured over them and we turn it on to flame them. Once the flame is off, we add the broth to the stew. We add the branch of aromatic herbs, we cover the casserole, and we cook 35 minutes.

If you want the cooking to be slower, we will place a dish with water on the pan. Once cooked the partridges are removed and reserved. We pass the salsa through the pasapurés, and it returns to the casserole, it adds the milk cream and moves a few minutes. We put in the partridges, we cook all six more minutes, and we serve in the same casserole.

The bread is fried in the oil and removed. Add the onions cut into medium and rehome pieces, along with the rosemary branches. Add tomatoes into pieces without skin or seeds. Once rehoged, add the peeled artichokes - only the white part -, quartered, removing the inner and lemon-anointed fur.

Praise, and rehouse for a few minutes. Add a mallet made with the pineapples and the slice of fried bread. Cover water and let them cook until they are tender. Rectify with salt and, in serving, put the raisins and potatoes above.