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.

Dates of Raf: Peel the tomatoes remove the seed and cut into dice, season salt and sprinkle olive oil and let macerate.

Cod sheets: Semidesalar the cod back, clean well of skin and thorns and let macerate with olive oil and a pair of garlic teeth, at least 24 hours.

Bread and Oil: Cut some slices of hogaza bread as recently as possible, not too thin and put to toast on both sides, sprinkle with the tomato dice. Put some fine sheets of the radishes very fresh and tender. In the center are a sheet of fine cut cod, capers and black olive rings. Finish with onion germination and onions. Food with extra virgin olive oil and splash with a few drops of balsamic vinegar.

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.

Cut bread into small pieces, laminated garlic and onion into small pieces. Fry the bread in a frying pan with olive oil, so that they remain doraditos and reserve.

In a saucepan have a good chorreon of olive oil once hot pass the ham slices, round and round, careful that they do not burn, get out and book.

Throw the garlic and onion, go to taste and fry them until they are golden, at that time add the water (calculate for a dish about four glasses, if necessary add).

Let it boil for about 20 minutes. Rectifying salt.

On a plate beat the egg and add it to the saucepan, let it cost one or two minutes. Remove the soup from the fire.

Use by placing the fried bread, throw the "broth on top" and place the ham cut into pieces.

Clean the bones of the chops from meat, bony the meat completely and reserve the bone sticks. Empty and fill the dates with a fried almond and roll them with meat and fresh rosemary leaves. Cut into portions and tap with the bone stick. Roast in the oven, irrigated with some virgin olive oil and Jerez wine. Boil with the cooking liquid several times to make it golden and crispy. Disgrade the roast plate with a little background. Reduce along with honey and vinegar.

Steam the couscus, impregnate oil and keep in a warm place covered with a wet cloth. Fry in virgin olive oil the nuts, drain them very well from oil, dry on paper if necessary. Mix the couscus with the nuts at the time of serving.

Dispose of the roasted lamb in the dish sprinkled with a little of the juice of its cooking and keep with the dry fruit couscus.

The back is cut into tacos about six centimeters thick.

A sufficient amount of water is put in a container to cover the back. Then the salt is undone in the water and the grilled garlic, oregano, pimenton, ground pepper, nail, cinnamon, laurel and comines, Jerez wine and a tame of thyme are added, we introduce the loin tacos and let it macerate a minimum of 48 hours.

After this time we put it to a good run and fry it in abundant oil over moderate heat until it is well done, but not too golden, we take it out and let it cool.

Once it's cold, we put it in containers and cover it with the same oil as having fried the back. At present, glass boats are used, before they were kept in clay orzas, hence their name. It is served cold cut into not very thin sheets.

To present on a plate, in fine sheets the back and the deer horn. Stir it with extra virgin oil and decorate with vegetable chips.

The lomiths are put to gold on both sides, on two tablespoons of oil. Add the laminated truffle and the half glass of Malaga wine. Reduce and incorporate meat sauce and milk cream. Let it take a few minutes and serve the moment.

Once you clean the hare and bleed, we cut it into small pieces. In a saucepan with a little oil we golden them next to the onion and the chopped garlic, add the thyme, the ground cumins and a few laurel leaves. We let it cook until the onion is well fried. At this moment, we cover with water and let it boil until the meat is almost cooked; then we add the already clean mushrooms (clogged if size allows) and a few minutes later we add the gurullos and let it cook some more time until the pasta is at its point. Once out of the fire, we put some chopped parsley.

For the gurullos we make a dough with wheat flour, water and some salt; we amass as if it were bread and let us rest. We take small portions and stretch them with both hands to make a kind of thread that then, with the yolks of the two fingers, we will cut into pieces similar in shape and size to rice grains.