In a large mortar, garlic, pepper and peeled cucumbers are crushed for ten minutes until a pasta is formed. The oil and vinegar are added and everything is removed with the mortar mace. The bread miga is added and, slowly half a liter of water, it is seasoned and left at rest in a fresh place for 30 minutes. The very fine chopped onion is used.

It takes a good rooster to which the wings and lower limbs are attached; it is placed in a oven casserole with a little oil. It is spilled everywhere and it is put on pepper, cinnamon, saffron, and some broth or water. He puts on the soft fire until the chicken is tender. We put the almonds and the fried pineapples and a little grilled by the hard yolks of the eggs and honey. We add. We let him cook a little more and thicken the sauce. It sprinkles with fresh aromatic herbs.

It is put in a pot to stew the oil with the chalets, garlic and onion chopped in fine juliana. The martyred hare (*) is rejected for ten minutes. The nail and pepper are added, everything is wet with wine and broth and then boiled for an hour. The whitened and salted nests are added in advance, the bread is added, the sauce is reduced to 1 / 3 and, finally, it is allowed to rest ten minutes before serving and it is rectified from salt and pepper.

(*) How to martyrdom the hare:After cleaning the hare well, it is cut into pieces by the cliffs. It is put in a clay jar, with a tablespoon of vinegar, a fourth liter of white wine and a crushed hare liver, four garlic teeth, a thyme branch, some nail and pepper grains, a tablespoon of oil and a chopped onion in fine juliana. It's very little seasoned. The hare pieces are embed and left at rest for at least 12 hours.

Ask in the butcher's shop to break the meat into dice. Peel and finely bite the onion and garlic. Chop the ham. Peel and cut, in pieces not too large, tomatoes and potatoes. Put the oil and butter to heat in a saucepan. When they are hot, rehome in this fat the onion and garlic, making sure they are not golden. When the onion is clear, add ham and meat. Skip it and add tomatoes, peas, laurel and thyme. The whole thing is sauté with a little more, and the wine, brandy and broth are added. Sprinkle and let it boil about 80 minutes before adding the potatoes. The salt point is tested and rectified if necessary. It is allowed to cook 30 more minutes, until the broth has been halved. It is served very hot in mud casserole.

We roast the eggplants and the onions and reserve them; we remove the skin and cut the potatoes. We put the peel to cook, we peel them and put them in oil.

We fry the quail in the oil, add everything else, let us cook 15 minutes and reserve.

We mounted the dish in a metal ring and added the lettuce, broken in juliana, red peppers, roasted with a little garlic and cumin, and oil. The chodorniz is then added to the scabby, the carrot cut in juliana, the vinaigrette and the fried bread.

To remove the skin to the nuts, they are climbed with boiling water until it is found that they can be easily peeled.

Then they go through cold water so they don't burn and the skin comes out easily.

Wrap the nuts in a cloth and crush them with a wooden deck until you get a fine paste.

Put in a casserole the 1 / 2 liter of water and cinnamon sticks. To the first boil, add the nut paste and let it boil slowly until all water is consumed, add milk and sugar and let it boil until it reaches the desired thickness.

While it is hot it can be distributed in individual mud pots, although it can also be presented in a single large pan. It is served cold, spicy with cinnamon powder.

Pour the ribs and papates for eight hours in the salt, pepper and sugar mixture.

Remove from maceration, wash and dry with a cloth. Put in a saucepan the rib and the papada covering them with oil, with garlic, sage, cinnamon and rosemary.

Trust slowly for 6 hours.

Finish the dish in the salamander to get a good golden color.

We clean the cauliflower and cut it into regular pieces. We put water to boil with salt and at the moment of boiling we throw the cauliflower and let it be bleached for about 2 to 3 minutes. We quickly get out and cool in cold water. We run and reserve.

In a pan we put the oil to heat, and we golden the garlic broken into thick pieces. We put the cauliflower, the saffron crushed in a mortar and dissolved in a little broth, salt and pepper. We wait, until the cauliflower is golden, to put the clams and yogurt, we cover and wait for them to be open and a kind of sauce has been created. We put parsley on top and serve.