They're biting their eggs. The milk is placed in a bucket. They are cut from two cm thick miga bread by removing the bark. They then bathe with milk, drain and pass through the sugar spread in the marble of the kitchen; they sprinkle with cinnamon and wet in the milkshake, frying them in very hot oil. When they are removed from the frying pan, they are perfectly drained, placed in a fountain and sprayed with honey.

Preparation (Talega):

The onions are cut into fine juliana and rehoged in olive oil; when well fried, the chickpeas are added and rehoged until a soft cream is formed. It's spilled and reserved. For the chickpeas pancake, bread from the previous day is used, a glass of sherry or dry wine, eggs, virgin olive oil, cooked chickpeas, a chorreon of almond milk, salt and parsley.

Preparation (Morrococo):

The bread is rehoged with almond milk and the eggs, a copy of wine, parsley, garlic - very spicy - and salt are added. It is removed until a consistent mass is left so that it can be worked with a roller and mixed with whole chickpeas. The working table is sprinkled with flour and the mass is stretched with the roller until it forms a layer of 1.5 cm thick. The pancakes are cut into a rectangle with a knife, they are flattened and fried in virgin olive oil. They are deposited in a grilled-leaf container and reserved.

Put on a slow fire, in a saucepan, liter and a half of water, the clean moron and split into pieces and pork feet, divided in half along, with the pepper grains, the laurel, the thyme, the nails and the salt. When it breaks the boil, add the glass of wine and let it cook until the nose and foot are tender. Book.

In a large pan, put to heat the oil and add the onion, garlic and glove to taste, all well chopped. Slowly redeem it so that it does not get golden and add the mushrooms, already clean and drained, the lemon juice and the pineapples. Sprinkle the flour and the pepper and sauté it all a little. The slice of bread is crushed in the mortar and added. Add the nose and foot along with a little of its broth to the frying pan and let all together boil. Rectify the salt point, if necessary and let the sauce be reduced. It is served very hot in mud casserole.

A variant of this dish, also very tasty, can be made by replacing the pig's nose and foot with the ear and tail, and using nisels instead of mushrooms. The amount of wine can also be varied by taste.

We cook the cabbage leaves in boiling water, leaving themthe. We cool them and dry them. We filled them with old clothes making some packages. Let's book. In addition, in a pitcher, we soften the cut onions, add the red wine and let it reduce to one third of its volume. We add the cooking broth to the meat, well ungreased, leaving it to boil until it has salsa consistency (we can link it with a little corn flour).

We clean the mushrooms and sauté them with some olive oil and salt, add some juice and reserve it. We clean the jets and jump them (if they are too long, we split them in half).

We heat up the old ropaold packages and place them on a plate; we add the mushrooms and the jets above and around the plate, water with a thread of sauce and decorate with some herbs.

We'll take advantage of the thickest nervations from the lettuce and cook them in water until they soften, take them out of the fire and put them in cold water. After we drain them, we'll dry them with a cloth and reserve them.

We take the same amount of sugar as the weight of lettuce and half or less of water. We will boil this mixture to the perfection of its stray (between syrup and syrup), let it cool and pour it into the container where the lettuce is located; so it will be two days. We will boil the sugar again and, after cooling it, we will pour it over the lettuce; it will boil the whole two or three times and, once cold, we will be able to enjoy it.

Do not be distressed by the process, as there are faster forms, according to these times, with a very similar result. We'll try it if you see it well.

We separate the yolks from the whites, we mount the whites to the point of snow; we heat the milk with the cinnamon in branch, the lemon skin and the orange skin. Once hot, we remove cinnamon, lemon and orange. We take a spoon, we make six piles with the clear mounted and cook them in the milk turning it around, then we reserve them.

We beat the yolks, and the sugar and the flour we add to the milk, making some pots. Once made, we add a glass of anis always out of the fire.

We split the spindle mass into two parts, stretch it with the roller, and with one of the halves we lined a circular mold.

In a frying pan we melt the butter, add the flour, pour the milk slowly, and remove until we get a thick sauce. The pan is removed from the fire, we add the grated and lemon juice, parsley, salt and pepper fresh ground, leaving the sauce cool.

We cut the chicken, ham and hard eggs into dice, put them in a bowl and pour them over the sauce we have prepared before. We mixed it all up very well and we put it in the mold that we had lined with spindle dough.

We cover the remaining half of the pebble, paint the surface with egg and make a small hole in the center.

We put it in the oven, and we let it cook for 30 minutes. When it gets cold, it'll be ready to drink.

In a large mortar, garlic, pepper and peeled cucumbers are crushed for ten minutes until a pasta is formed. The oil and vinegar are added and everything is removed with the mortar mace. The bread miga is added and, slowly half a liter of water, it is seasoned and left at rest in a fresh place for 30 minutes. The very fine chopped onion is used.

We rehogue the matalahúva and flour in the frying pan, with very hot oil. Wet with milk and water, the previous rehogado. Stop cooking and move, trying to make it very fine, and never thicker.

At this point add sugar and small crusts of fried bread.