We have the cod soaking 24 hours, changing the water three or four times, and the chickpeas for at least 12 hours. We put the chickpeas to cook with the laurel and the nails. We make a saffrito with peeled tomatoes, tincada onion and a teaspoon of parsley, then add it to the chickpeas. In a mortar, three garlic teeth, the cumins and the saffron in branch, add it to the stew next to a tablespoon of pimenton. We chuck the cod (without skin or thorns), we chew it and fry it, and we add it to the chickpeas.
To prepare the muffins, we amassed the grated bread with the beaten egg, two very chopped garlic teeth and a teaspoon of parsley also very chopped. In a frying pan with plenty of cold oil, tablespoons of this mass - the panes - that once drained on absorbent paper are added to the potage five minutes before being removed from the fire.

We take a chicken, we clean it up and make it small pieces. In a pot we put oil, chicken pieces and add salt, black pepper ground, cilantro in grain, cinnamon powder and saffron in strands.

It gets in the fire and we get dizzy without getting to gold, adding a 115 cc of vinegar. We let cook until it is in the oil, the time being to add 115 gr (4 ounces) of ground almonds and another 115 gr (4 ounces) of sugar dissolved in rose water. We let them cook on slow heat "until the fat comes up."

In a dornant the garlic are crushed with one of the two green peppers and a little salt. The remaining peppers are chopped, as will we do with tomatoes, but these without their skin. It mixes everything, rectifies salt and is served with olive juice.

It's clean and the partridges are washed. We put on the fire a pot of oil mud and when it is hot we soften the carrots, once clean and cut into slices, the tincada onion and the chopped garlic.

We sprinkle the partridges with salt and pepper, and we incorporate them into the saffrito so that they may also be shrewd in it. The brandy is poured over them and we turn it on to flame them. Once the flame is off, we add the broth to the stew. We add the branch of aromatic herbs, we cover the casserole, and we cook 35 minutes.

If you want the cooking to be slower, we will place a dish with water on the pan. Once cooked the partridges are removed and reserved. We pass the salsa through the pasapurés, and it returns to the casserole, it adds the milk cream and moves a few minutes. We put in the partridges, we cook all six more minutes, and we serve in the same casserole.

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.

Put to maceration for 6 hours the chopped and clean figs, and the bacon by the laurel, the thyme, the pepper and the wine.

Pour in extra virgin olive oil, apples - peeled and laminated -, incorporate the figs and bacon and continue to stew over soft heat. Flaminate with brandy and add the rest of maceration and spices.

Pour everything well, season with nutmeg and recite salt. Add the smoothed eggs, mold and finish their oven-making to the Maria bathroom.

To present accompanied by caramelized or well-jelly apple and sprinkled extra virgin oil.

First we beat the eggs next to the sugar, until they acquire creamy consistency. We put the milk, the almond flour and finally the wheat flour. We mix with a spatula and add cinnamon and azahar water. We fill the molds, we put the laminated almonds and the sugar ground. We bake at 180º C.

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.