FOR THE MASS OF TULLARIES

200 grams of flour
1 dl. of water
3 grams of salt

ELABORATION

We fry the rabbit for ten minutes. We add the potatoes, the green pepper, the broken tomato and the laurel. We let him fry and we put a mallet with the garlic, the parsley and the almonds. We add two liters of water and let it cook.

We make the dough and stretch it with a roller, leaving as thin as possible. We're in. When they're boiling, we let them cook. We are seasoned with peppermint and rectified with salt.

In a saucepan we heat the water with the sugar. When we start to boil, we will give you a bunch of peppermint, reserving a few leaves for the ornament. We let it boil for about 10 minutes, after which we will remove the saucepan from the fire, covering it to let the syrup rest for about 12 hours. After this time we collate it and add the lemon juice vessel, and it is poured into a sorbiter, or a metal container, and we place it in the freezer, removing it from time to time so it is not completely solidified. We chopped a few leaves of peppermint from which we had reserved and mixed them with the sorbet.
Finally, we serve them in high glass glasses, previously frosted, with some spindles as a ornament.
This sorbet is unique to be taken before a dessert of the rich jiennese pastries of Arab origin.

Peel and wash the potatoes and cook in water with some salt. Wash the peppers and paint them with Extra Virgin Olive Oil. Put them to roast at 180 degrees. Once roast, peel and reserve. In thermomix we put to shredding the potato with pepper and pulp, at speed 9 for 4 minutes. Once crushed we emulsify it in Virgin Olive Oil at speed 9 by adding liquid gold in a fine thread. We already have the Rin-Ran.

Dismute the cod with your hands in fine strands.

We cut the bread into small slices and toast it in the salamander, join it with the Rin-Ran and put a bouquet of decayed cod. We present it with leaves as an ornament and with a few drops of Olive Oil.

Let's cook the peeled and chopped potatoes along with the peppers and a little salt.

Once cooked, we passed them through the pasapurian. We add a mallet of a garlic tooth, a pinch of cumins, which we will dilute with extra virgin oil. The cod cut into very fine brunoisse and we will mix everything well. Rectifying salt if necessary.

Cold serving with cooked egg, cod, olives, tender, orange, etc.

We have the cod soaking 24 hours, changing the water three or four times, and the chickpeas for at least 12 hours. We put the chickpeas to cook with the laurel and the nails. We make a saffrito with peeled tomatoes, tincada onion and a teaspoon of parsley, then add it to the chickpeas. In a mortar, three garlic teeth, the cumins and the saffron in branch, add it to the stew next to a tablespoon of pimenton. We chuck the cod (without skin or thorns), we chew it and fry it, and we add it to the chickpeas.
To prepare the muffins, we amassed the grated bread with the beaten egg, two very chopped garlic teeth and a teaspoon of parsley also very chopped. In a frying pan with plenty of cold oil, tablespoons of this mass - the panes - that once drained on absorbent paper are added to the potage five minutes before being removed from the fire.

In a dornant the garlic are crushed with one of the two green peppers and a little salt. The remaining peppers are chopped, as will we do with tomatoes, but these without their skin. It mixes everything, rectifies salt and is served with olive juice.

Put to maceration for 6 hours the chopped and clean figs, and the bacon by the laurel, the thyme, the pepper and the wine.

Pour in extra virgin olive oil, apples - peeled and laminated -, incorporate the figs and bacon and continue to stew over soft heat. Flaminate with brandy and add the rest of maceration and spices.

Pour everything well, season with nutmeg and recite salt. Add the smoothed eggs, mold and finish their oven-making to the Maria bathroom.

To present accompanied by caramelized or well-jelly apple and sprinkled extra virgin oil.

Dates of Raf: Peel the tomatoes remove the seed and cut into dice, season salt and sprinkle olive oil and let macerate.

Cod sheets: Semidesalar the cod back, clean well of skin and thorns and let macerate with olive oil and a pair of garlic teeth, at least 24 hours.

Bread and Oil: Cut some slices of hogaza bread as recently as possible, not too thin and put to toast on both sides, sprinkle with the tomato dice. Put some fine sheets of the radishes very fresh and tender. In the center are a sheet of fine cut cod, capers and black olive rings. Finish with onion germination and onions. Food with extra virgin olive oil and splash with a few drops of balsamic vinegar.

Cut bread into small pieces, laminated garlic and onion into small pieces. Fry the bread in a frying pan with olive oil, so that they remain doraditos and reserve.

In a saucepan have a good chorreon of olive oil once hot pass the ham slices, round and round, careful that they do not burn, get out and book.

Throw the garlic and onion, go to taste and fry them until they are golden, at that time add the water (calculate for a dish about four glasses, if necessary add).

Let it boil for about 20 minutes. Rectifying salt.

On a plate beat the egg and add it to the saucepan, let it cost one or two minutes. Remove the soup from the fire.

Use by placing the fried bread, throw the "broth on top" and place the ham cut into pieces.