Ask in the butcher's shop to clean and prepare the cochineal, removing the mow and practicing only a small opening in the belly, just enough to be able to clean and empty it properly. It is salted and sewed to be closed again, with the same appearance as if it were whole and alive, lying on its front and back legs.

The oven is heated up to 220-230 degrees and the cochinillo is placed in a suitable container, with its hands up, putting under it a tablet or a few laurel sticks. For it to hold without moving, it is subject to some articulugio, such as some Spanish soup mud pots, filling the space around the fountain.

It is added half a liter of water or more and is cooked for a space of approximately 1 hour or 1 hour and a half, monitoring it from time to time. After this time it is removed, turned around, bitten with a fork to release the water that it has absorbed between the bark and varnished with a little pork butter to make it very bright. It gets back into the oven, protecting its ears and tail with a little aluminium paper so it won't be burned.

It must cook about another hour or more, until we get a crust and crust so that by squeezing a little with the finger click as if it were a pebble pie. He's ready to eat right now. This way of roasting requires more attention than the previous one.

It will be presented in mud casserole decorated with thyme branches to make it look like it is alive. You can place fried bread crusts under your head or where it takes to keep it right and in good shape on the source.

At the time of serving it, it is sprayed with a little hot brandi, which is lit to take it to the burning table. Like the previous one, you should leave with the edge of a dish and offer yourself to the diners on my behalf, for having practiced this recipe of roast roast "master of Segovia" style.

Fry the almonds and book. Praise and then remove the meat over medium heat. In the same oil, soften the onion cut in juliana. When it is already bleached, add the meat; stir everything, remove it well, and incorporate the wine. Let it cook for about 5 or 7 minutes. Add the well-minced almonds and cream, and let uncooked, stirring from time to time (see salt point) until the meat is tender and the sauce is thick.

We mix the flour, oil and water needed to obtain an elastic mass. Once you have rested, we will stretch it with the roller as thin as possible and cut into strips about 2 cm wide, which we will roll around the cane to cover it. Once rolled up, we'll fry it in hot oil until it's golden. We'll let it cool a little bit and remove the cane with care not to break it.

For the filling we tasted the nuts and mashed them in a mortar, except the pineapples that we will leave them whole. We put on the honey and the spices. We mix and fill in the canuts. We covered with sugar glas.

Cut the bacon into 1 cm wide strips and sail them 3 hours in the spirit.

Dry the meat with a cloth, remove the skin if necessary and bony it. Clean the vegetables, wash them and cross them thick. Peel the onion and cut it into rooms.

Warm in a 30 gr. pot of butter and rehouse the bones of the back, vegetables and onion. Add 1 / 8 liter of wine and let be reduced. Add the rest of the wine and broth, salate to taste and cook covered for 20 minutes on soft heat.

Pour the loins. Heat the rest of the fat in a pan and fry them for 15 minutes.

Chop the pepper, strain the bottom and mix it with fresh cream and pepper.

Cut the meat into 2 cm thick fillets, sprinkle them with the sauce and serve them with white bar bread.

The leaves are removed from the ends of the artichokes and the plants are cut off leaving them at about 4 centimeters high, then divided into two for their long part, placed in a casserole, covered with water, seasoned with salt and added the juice of a lemon. They cook 20 minutes. In the meantime, a tanning of parsley is made and the buñuelos paste is prepared as follows: in a marmite the flour is placed, previously sifted, uniting the milk and the yolks of the two eggs. It is seasoned and removed, mixing well these elements and allowing them to rest for an hour.

After this time, the artichokes are well drained, placing them in a plate carefully so that they do not deteriorate. The cleas are set to the point of snow and mixed with the pasta, achieving a smooth composition. A frying pan is put in the fire with oil and, when it is very hot, the artichokes are passed through the paste of the coffin, dumping them into the frying pan and frying them until they are golden. They are removed, draining the oil well, sprinkled with the chopped parsley and adorned with the four halves of the remaining lemons.

Beat the eggs with honey in a bowl. Add half the sugar and bicarbonate and continue to beat. Next is added the grilled bread miga moving well until you get a paste.

Put the oil to heat in a pan and, with the help of a spoon, go into the oil very hot portions of small pasta until the whole mass is finished.

Heat the milk together with cinnamon and remaining sugar. When it boils, the fried balls are added and allowed to boil for 5 minutes. They're getting cold and ready to eat.

A couple of beaten eggs can be added to the milk.

We mix the sugar with the ground almond, the azahar water, cinnamon, nail, nutmeg and some almond oil and this mass will be the filling of the empanadillas that we will fry in abundant olive oil. We'll sprinkle with sifted sugar and very little cinnamon.

Sprinkle the frog laces. Put the oil and butter to heat in a frying pan and fry with the mixture the anchors. Pass them to a hot source, sprinkle them with part of the oil and butter mixture, lemon juice and chopped parsley, and serve them immediately.

The cheese is undone with a fork and mixed with flour, the medium over powder yeast, the melted butter, a pinch of salt and milk, until a light paste is obtained.

It's allowed to stand for an hour. After the rest, with the help of two spoons, a few balls are made that we will fry in the frying pan. When they're fried, we let them slip on absorbent paper. Finally, let's get some sugar, cinnamon and a little ground white pepper.

Preheat the grinator. Discard the eggplant tail and cut it with 1 cm thick slices. Put the slices on the grid and paint them over with olive oil. Leave 5 minutes, turn around the slices and paint and put in the grinder another 5 minutes. Repeat the same operation with all the slices until all of them have been golden.

Heat in a pan, on medium-high heat, with 4 tablespoons of olive oil and soften the onion until it is soft and transparent. Add garlic, lower fire slightly and leave two more minutes. Withdraw.

In a bowl mix the cheeses, parsley, mint, onion and garlic (from the pan), salt and pepper. Add two smoothed eggs and mix again.

Preheat the oven at 180 ° C Put the golden eggplant slices in an oven source. Expand part of the cheese mixture over each slice and cover with the remaining slices, making a kind of sandwich. Spread whipped egg over the eggplants. Bake the eggplants for 30-35 minutes or until the top has been golden and the egg curved. Serve right away.