Preparation (Talega):

The onions are cut into fine juliana and rehoged in olive oil; when well fried, the chickpeas are added and rehoged until a soft cream is formed. It's spilled and reserved. For the chickpeas pancake, bread from the previous day is used, a glass of sherry or dry wine, eggs, virgin olive oil, cooked chickpeas, a chorreon of almond milk, salt and parsley.

Preparation (Morrococo):

The bread is rehoged with almond milk and the eggs, a copy of wine, parsley, garlic - very spicy - and salt are added. It is removed until a consistent mass is left so that it can be worked with a roller and mixed with whole chickpeas. The working table is sprinkled with flour and the mass is stretched with the roller until it forms a layer of 1.5 cm thick. The pancakes are cut into a rectangle with a knife, they are flattened and fried in virgin olive oil. They are deposited in a grilled-leaf container and reserved.

We clean the partridges and get the meat out of the breasts. The rest of the partridge with a little oil, the whole garlic teeth, the pepper in grain and the saffron, we put it in a pot, we take it to the fire, we skip it a little bit, we cover it with water and let it boil for about two hours. Meanwhile, we chopped the breasts, garlic, parsley and bread miga. We salpentin, put the eggs and shape the meatballs. We fry them and reserve them until we have the previous broth at its point and casting. The meatballs are cooked until they're soft.

The eggs are scalated, the clear is removed and deposited at the bottom of a glass (one per person). The gelatinous cooked broth once cooled is placed on top. The ham in lasques is fried with live heat until it is crispy and the broth is added along with a few pieces of toast.

A number of garlic sheets are fried with live fire and are added to the cup along with the liquefied parsley.

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.

The fish cavities are cleaned. The salmonets are put in one layer on a shallow tray for the oven, so that the head of one fish touches the tail of another. The oil, vinegar, salt, pepper and sugar are battered in a bowl, and poured over the fish. It sprinkles with raisins and pineapples. It is cooked in the oven at 190º C for 20 or 30 minutes, or until the fish is made.

Put the lettuce cut into a salad. Add the dogs. Add the onions and the dill. Put the grated orange and honey in a glass container with adjustable lid. Add the orange and lemon juices. Shake vigorously until the honey is dissolved. Add olive oil and salt, cover and shake until all is well mixed. Pour over the salad and mix.

Sprinkle with black pepper and stir again. Serve immediately.

We cook the cabbage leaves in boiling water, leaving themthe. We cool them and dry them. We filled them with old clothes making some packages. Let's book. In addition, in a pitcher, we soften the cut onions, add the red wine and let it reduce to one third of its volume. We add the cooking broth to the meat, well ungreased, leaving it to boil until it has salsa consistency (we can link it with a little corn flour).

We clean the mushrooms and sauté them with some olive oil and salt, add some juice and reserve it. We clean the jets and jump them (if they are too long, we split them in half).

We heat up the old ropaold packages and place them on a plate; we add the mushrooms and the jets above and around the plate, water with a thread of sauce and decorate with some herbs.

Infuse milk and manchego cheese until fused. Put it to cool in the right container.

In the center of the dish, above the cream, add a tablespoon of red tomato, the dice of cheese, apple and truffle around and a small salad of arucular leaves. Finish with a few drops of oil to macerate the black truffle.