We beat the yolks and add 150 gr. of sugar and we keep beating to form a foam. Then we beat the whites along with the pint of salt, and when the merengue has a firm point, we will gradually add the sugar as we beat with wrapping movements from the bottom up, until we completely add the 100 gr. of sugar reserved for the merengue. Then we put the milk to heat, removing it from the fire when it starts to boil, at which point we will add the whipped yolks as we remove it, putting them back into the fire until they cook and thicken. Finally, we'll turn the wafers and let them cool. With a spoon, or with a pastry sleeve, we will make montons of merengue (the sips) on the surface of the natillas and on them we will pour a liquid candy made previously with the 100 gr. of excess sugar.

The eggs are scalated, the clear is removed and deposited at the bottom of a glass (one per person). The gelatinous cooked broth once cooled is placed on top. The ham in lasques is fried with live heat until it is crispy and the broth is added along with a few pieces of toast.

A number of garlic sheets are fried with live fire and are added to the cup along with the liquefied parsley.

Roast the peppers in the grill, peel and put in the Thermomix along with its cooking water garlic and a tablespoon of cumin and go shredding everything. Once this is the well emulsified set end up riding with the Extra Virgin Olive Oil, put on salt and reserve in the cold.

Mahonesa:Extra Virgin Olive Oil, egg and curry.

Preparation: To make a mahonese in a traditional way with the AOVE and the egg, once finished mixing with the curry and let macerate at least 8 hours before use. Book in the cold.

Sashimi:secret Iberian pig, salt, sugar, aromatic herbs, garlic and black pepper in grain.

Preparation: Mix the sugar and salt together with the crushed garlic, the aromatics and the pepper to equal parts, cover the meat with the whole and let macerate for 6 hours. Clean the marinade meat, square and pack into the vacuum, cook at low temperature for 8 hours, cool and book in the cold.

Employee:Cut very fine lasas of secret as sashimi, place them on the curry mahonesa and accompany with the mashed asadillo, end with lettuce shoots.

We cut the cheese into slices of about 1 cm thick. We spread the sugar over the cheese, and with the help of a caramelizamos kitchen blow.

Once caramelized, we put it on the spice bread and on the cheese in turn, on this one, we add a small amount of onion jam along with some onion germinates and complement the decoration at your own taste.

We cut the onion into dice, fry together with garlic in the oil of Extra Virgin Olive until it is well. Dispose of the seasoned partridges in a pot and incorporate the onion and fried garlic. Add mature tomato, laurel, nail, sweet pepper, ground black pepper, nutmeg and burned brandy. Cover the partridges with water and boil for 30-35 minutes on a slow heat with the covered pot, add water and salt if necessary in the cooking process. Let rest with the pot covered for an hour, then crush the sauce. The boiling time differs depending on the provenance and age of the perdiz. If the resulting sauce is too liquid we can reduce it apart or reserve half.

Pate production:We toss the boned perdiz, mix the sauce with 6 eggs and 1 / 2 liter of milk until we get a homogeneous paste. In a rectangular and greased mold of Extra Virgin Olive Oil and grated bread, we emptied the pate to get it to the maria bath until it is covered and consistent. We let it cool and it starts to cool. For its consumption it is advised to spray with Extra Virgin Olive Oil once it is cut.

In a bowl the milk, water and extra virgin olive oil are poured, adding salt, roasted garlic and fresh grated nutmeg. When it's boiling, we add the flour, scale the dough and mix it. We keep for a minute on soft heat and add, little by little, the eggs as you admit the mass while still removing. We put to the point of salt, add the decayminated cod and the spatter spinach, prepare 3 quenelles for each ration and fry in abundant extra virgin olive oil.

Cut the eggplants into fine sheets, season, pass through flour, drain completely and fry in hot oil.

Mounting the millleaves by exchanging eggplant sheets and fine cheese sheets starting with eggplant and ending with it.

Pour in the oven or microwave for a few minutes, to grate. Finally spray of warm cane honey.

On the eve we soak the dry beans and the white beans, changing the water at least once. In a pot - the ideal is for it to be a barter - we put all the ingredients covering them with water, reserving the bite and the rice apart to incorporate them later so that the bite does not undone or pass the rice.

We put the pot to cook on a slow heat until all the ingredients are tender (between 90 and 120 minutes), foaming from time to time. When we see that the meat is at its point, we add the bite and the handful of rice, and let it boil about ten more minutes.

We will serve on the first round the potage of beans and beans with their broth and the rest of vegetables, which will be accompanied by some peppers and onions in vinegar (to be a little peach), and then we will serve the meat, the tocils and the morcilla.