They wash the spinach well and we cook it over medium heat. Then they slip and get away. In a frying pan we fry the garlic, the pieces of bread to make the picatostes, the choricero pepper, the laurel leaf and some orange shell.

Once fried, we take them out of the pan and put them in a mortar where we will make a mallet with them next to a pinch of caravanea, reserving four picatostes of the five for the presentation. In the same oil of having fried the fences we rehoged the spinach we had previously cooked. We add the mallad and a little water to make the sauce, and we let them cook it to taste the cuffs.

We put them in individual mud pots and on each one we scale an egg and a chorreon of vinegar to the taste of each meal. We serve by placing a picataste on each of them.

Remove the glove from the oranges one by one and completely clean. Peel and wash the onions, cutting only the white part in a fine juliana. Dismute the cod, removing the skin and thorns. Bone the olives and cut in half, in slices, in rooms. Cook and peel the eggs and book them to decorate. Mounting the plate by intercalming layers of orange, onions, cod, etc. Water with the vinaigrette.

The preparation of this dish, which should not bear such a name because it is eaten in its own hand, is very simple.
We have a song of hogar bread, or the "tetilla" of a tender bun.
The mizajon is removed, and the resulting hole is sprayed with olive oil until it is well soaked and the "churre" of the crushed tomato, which should not be green or very red, and we put the mizajon back in place. It is taken in one hand and with the knife in the other hand is given cuts to the spoon, accompanying each bite with a few strips of cod, onions and olives.
There is another way to take it, less traditional, that is to put the oil, tomato and cod, finely milled in a mixer, in a slice of toast (still hot). This is how you take the cover in the many bars of Baños de la Encina where it is one of its emblematic dishes.

It is one of the province's greatest gastronomic delights in addition to the orza loin and other major game meats such as deer, gamo or boar.

Tear the lamb and put it in a saucepan along with the chopped garlic and oil.

Rehouse until you take some color and add the flour and the pepper.

Take a few laps and then add the wine.

Add the rest of the ingredients and the amount of guindilla you want.

Cover everything with water and let cook about 2 hours.

We wash the tomatoes well and mix all the ingredients, beating them until we get a pasty and homogeneous mixture. We passed it through a "Chinese" to avoid grumbling.

We serve with an extra-Picual Virgin Olive Oil jet and can be presented with cooked egg and / or serrano ham.

We have the beans and the chickpeas soaking for one night, and then we cook them separately. We fry the tomatoes and the eggplant, and we combine the cooked vegetables with the fried vegetables, passing them together through the pasapurés. We add all the species (on a quarter of teaspoon each) to the crushed pasta obtained and we amass with olive oil. We put the dough in a frying pan with a little oil and let it cook, not stop moving it with a stick spoon, until the dough starts to stick to the spoon, which will tell us that it is already cooked, at which time we remove it from the fire. Let's pour the dough into a mud casserole, adorn it with a few pineapples and the jonjolí, and we have it in the hot oven for about five minutes for the surface to brown. This is a dish of the traditional cuisine of Easter Baeza.

We cut the ribs into small pieces and often bite the onion and pepper.

We heat the AOVE in a mud casserole, and fry the garlic teeth and the liver of the lamb and the slice of bread, once fried, we put them in the mortar along with the black tomes. We do well and reserve.

In the oil where we have prepared the fried mallet we add the lamb and let it be cooked until it is well golden, when we incorporate the chopped onion, the red pepper and the laurel leaf, we leave until the onion is golden. We add the Pimenton of the Vera, move and water with white wine.

We let cook for about 5 minutes, we add the water and the mortar, along with the vinegar. We put the fire down and let it cook to the minimum until the meat is tender.

• Clean the pumpkin of skin and nuggets and crush it with the fork. Listen to it in a colator for at least half an hour, so you can release all the juice you can.
• In a little extra virgin olive oil, fry the choriceros peppers and the guindilla, with care that it does not burn. Book the oil.
• Mach in a mortar the meat of the peppers and the glove, making sure that it is as fine as possible. If you can, use a shredder.
• Put the pumpkin mashed into a bowl and add all the ingredients: cinnamon, caravan, choriceros peppers and shredded glove, sugar and grated cheese. Mix well and add grated bread to absorb excess water and remain a bit more compact mass (I added it as 150 gr.)
• Go forming portions of the size of a bake of bread and fry them in the oil to fry the ñoras, turning around very carefully as you form the bake.
• When you see them in some color, you get them out and you let them slip on absorbent paper.
• It serves warm or cold, sprinkled with sugar and cinnamon.

The muffins are split lengthwise into layers of half a centimeter and spread into the dish or tray we are going to use, calming them with milk and liquor through a spoon.
The eggs are broken and the whites are separated from the yolks. We ride the snow-bound whites with the sugar room that we will gradually add.
In a little boiled milk we will cook portions of the meringue we have previously obtained, which we will draw with a bead and we will place them on the cupcakes, slightly tightening them to spread. With the 6 yolks, 8 tablespoons of sugar and a quarter of a liter of milk we make some dishes to the bath Mary which we will then extend over the merengue that covers the layers of cupcakes. This is one of the oldest sweets of the traditional jiennese pastries of Easter.