We peel and cut the membrane, add the sugar and water and reduce it to slow heat; then we pass it and reserve it.

We put all the ingredients in a pot and reduce them to slow heat; then we reserve it.

For the trusted figs, all four units are trusted in syrup.

We took the back, splattered it, and fried it with strong fire on both sides. We booked it and split it into eight steaks, two per ration. We mount the dish: 2 fillets with a little salsa covering half filet, a tablespoon of mashed mast and, above all, a trusted fig.

Infuse milk and manchego cheese until fused. Put it to cool in the right container.

In the center of the dish, above the cream, add a tablespoon of red tomato, the dice of cheese, apple and truffle around and a small salad of arucular leaves. Finish with a few drops of oil to macerate the black truffle.

They clean the partridges, wash, dry and reserve the figs. The partridges are salted in olive oil. When golden a little, it is covered with the hunting bottom and cooked until they are tender. They run, cool, bounce and reserve.

In the perol the pork butter is put to heat and, when hot, the fine chopped onion, garlic, ginger and bacon are added. Once herited, the figs are incorporated, they are given a few turns and added the liquors and the reserved perdiz meat. When they reduce a little bit, the milk cream and truffles are added with their juice.

It is allowed to cook over soft heat for about 30 minutes. It is rectified with salt and pepper and it is very well crushed until it is well crushed. It is passed through a colator to a few mold and left to rest in cold 24 hours. Serve with a little squeezed oil above.

He takes his skin off the hare and lets him pray one night.

We put it in a mud pot and add the white wine glass, or if you prefer, you can use cognac, add the extra virgin olive oil glass, and the water glass.

We put the pot on a live fire until it starts to boil the stew, then we'll take the flame off and let it all cook for about four hours.

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.

We peel and chew the onions, we chew the green peppers by removing the seeds, and we lick the garlic. In a pan we heat the oil and with the above ingredients we make the saffrito until the onion is golden.

When they are at their point we take them out of the pan, we drain the oil, and we pass them to the mortar next to a little water, the pepper grains, the saffron strands, the yellow coloring, and we toss it all up until it is crushed.

Meanwhile in the same oil in the saffrito we golden the garnettes. We then put them in a pot next to the ingredients we have crushed in the mortar, we cover them with water, and we let them cook on a slow heat for about 45 minutes, after which they will be ready to serve.

We heat the milk, put it away and reserve it. We mix everything together - eggs, sugar, flour - and then we add the reserved milk.

We add, before it gets cold, the oil and we put it in the freezer, moving it from time to time to keep it all homogenously.

We started to soak the beans the night before. The next day we drain them from the water of the soak and put them in a saucepan that contains water at room temperature, next to a laurel leaf, half the onion, a garlic tooth, bacon and chorizo, we seasoned with salt and put everything to cook on very slow heat for an hour and a half.
In a separate casserole we cook the chipped hare next to a laurel leaf, the rest of the onion and the other garlic tooth, for two hours on slow heat.
In the casserole where the beans are cooked, when they take an hour of cooking, we add the bite, and about ten minutes before we remove them from the fire we definitely add the hare previously stew, rectifying the salt point if necessary.