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.

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.

The fish cavities are cleaned. The salmonets are put in one layer on a shallow tray for the oven, so that the head of one fish touches the tail of another. The oil, vinegar, salt, pepper and sugar are battered in a bowl, and poured over the fish. It sprinkles with raisins and pineapples. It is cooked in the oven at 190º C for 20 or 30 minutes, or until the fish is made.

Put the lettuce cut into a salad. Add the dogs. Add the onions and the dill. Put the grated orange and honey in a glass container with adjustable lid. Add the orange and lemon juices. Shake vigorously until the honey is dissolved. Add olive oil and salt, cover and shake until all is well mixed. Pour over the salad and mix.

Sprinkle with black pepper and stir again. Serve immediately.

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 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.

Peel and wash the potatoes and cook in water with some salt. Wash the peppers and paint them with Extra Virgin Olive Oil. Put them to roast at 180 degrees. Once roast, peel and reserve. In thermomix we put to shredding the potato with pepper and pulp, at speed 9 for 4 minutes. Once crushed we emulsify it in Virgin Olive Oil at speed 9 by adding liquid gold in a fine thread. We already have the Rin-Ran.

Dismute the cod with your hands in fine strands.

We cut the bread into small slices and toast it in the salamander, join it with the Rin-Ran and put a bouquet of decayed cod. We present it with leaves as an ornament and with a few drops of Olive Oil.

Let's cook the peeled and chopped potatoes along with the peppers and a little salt.

Once cooked, we passed them through the pasapurian. We add a mallet of a garlic tooth, a pinch of cumins, which we will dilute with extra virgin oil. The cod cut into very fine brunoisse and we will mix everything well. Rectifying salt if necessary.

Cold serving with cooked egg, cod, olives, tender, orange, etc.

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.