The back is cut into tacos about six centimeters thick.

A sufficient amount of water is put in a container to cover the back. Then the salt is undone in the water and the grilled garlic, oregano, pimenton, ground pepper, nail, cinnamon, laurel and comines, Jerez wine and a tame of thyme are added, we introduce the loin tacos and let it macerate a minimum of 48 hours.

After this time we put it to a good run and fry it in abundant oil over moderate heat until it is well done, but not too golden, we take it out and let it cool.

Once it's cold, we put it in containers and cover it with the same oil as having fried the back. At present, glass boats are used, before they were kept in clay orzas, hence their name. It is served cold cut into not very thin sheets.

To present on a plate, in fine sheets the back and the deer horn. Stir it with extra virgin oil and decorate with vegetable chips.

The lomiths are put to gold on both sides, on two tablespoons of oil. Add the laminated truffle and the half glass of Malaga wine. Reduce and incorporate meat sauce and milk cream. Let it take a few minutes and serve the moment.

Bleeding the pigeon in water 24 hours earlier. Dry it well and bring it to taste. Season and put to trust in oil and butter with the aromatics for approximately 3 hours.

Fry on very strong heat until golden and the skin is crunchy.

For the membership:

Membrillo, sweet wine, sugar, salt and cinnamon in branch. Cook everything together and go through the thermomix.

For the apple compote:

Green apple and sweet wine. Cook and go through the thermomix.

Assembly:

On the hot plate we ride the pigeon, apple and membillo and end up salting with the pork juice.

In a container of stainless steel or similar, mix all the ingredients, except the milk that is reserved for, once tempered, dilution of the gelatin sheets. At room temperature, incorporate into the above mixture, removing with rod to homogenize the binding of all components. Mould in appropriate container, preferably rectangular. Refrigerate for 24 hours. Unmold and cut portions according to criterion. Finally, decorate dessert with a chocolate syrup to enhance and contrast the taste of "liquid gold."

Honey ice cream: beat the yolks with the honey until they are well sparkling. Heat the milk and cream, make an English cream at 85th C. Cool and turbine in the ice cream.
Candy nests: make a candy with sugar and glucose and make nests.
Red pepper jam: shredding the peppers and carrot, incorporating lemon juice and sugar, let all cook and once the desired texture has been obtained shredding well, sipping and reserving.
Chocolate: melt the cover and make grates, tubes... to taste.

Presentation
Decorate the dish - sirens - forming fruits. Put in the center of the candy nest the honey ice cream, chocolate and some red pepper jam threads.

With these amounts comes a gachamita pan for two, if it is larger because it is put more flour and more water.

We cut the potatoes into slices and add them to the pan with extra virgin olive oil.

We let the potatoes get cold. As we beat an egg and incorporate the flour. We add some salt and we add water, until we get a light gazette that we add to the pan.

We go cooking, moving and breaking from time to time the mass and as soon as it has consistency we turn it over. This process has to be repeated several times until we have the Gachamita well cooked inside, but juicy, and out very toasted.

On this occasion accompanied by chorizo, morcilla, fried green peppers and cucumber.

GOVERNMENT

. Fried, green and dried peppers, known as garden peppers
. Dried and fried cucumbers, traditional serrano accompaniment
. Dry tomatoes
. Chorizo and pancake
. Various fruits (grapes, melon, cherries...)
. Boquerones, sardines, sodines...

ELABORATION
Make a gazette with flour, water and salt. Put the frying pan in the fire and fry the garlic, give it a cut in the middle and remove.

Add the flour gazette and turn it around and move until they are loose, spisked and crispy.

Serve accompanied by garrison, fried green and dry peppers, chorizos, panceta, varied fruits, bowels, sardines, and

In a pan we heat up 3 tablespoons of oil. In a bowl we warm up half a glass of white wine.

In a bowl we put the flour and on it we pour the oil that we have heated and the wine boiling, we add the anise grains, and we remove it with a spoon of stick until we get a homogeneous mass, which we will turn over a flattened surface, by hand, and make it a ball, and let it stand in a dry and fresh place covered with a cloth for an hour.

After that time we stretched the mass with the roller leaving it with a very fine thickness and ensuring it does not break. We cut it into rectangles of about 13 by 8 cm. We roll them in diagonal and with the wet fingers we press the binding point so that when frying them do not unfold. We fry them for tandas in very hot oil. We drain them, and finally they bathe in liquid honey.