The preparation of this dish, which should not bear such a name because it is eaten in its own hand, is very simple.
We have a song of hogar bread, or the "tetilla" of a tender bun.
The mizajon is removed, and the resulting hole is sprayed with olive oil until it is well soaked and the "churre" of the crushed tomato, which should not be green or very red, and we put the mizajon back in place. It is taken in one hand and with the knife in the other hand is given cuts to the spoon, accompanying each bite with a few strips of cod, onions and olives.
There is another way to take it, less traditional, that is to put the oil, tomato and cod, finely milled in a mixer, in a slice of toast (still hot). This is how you take the cover in the many bars of Baños de la Encina where it is one of its emblematic dishes.

To remove the skin to the nuts, they are climbed with boiling water until it is found that they can be easily peeled.

Then they go through cold water so they don't burn and the skin comes out easily.

Wrap the nuts in a cloth and crush them with a wooden deck until you get a fine paste.

Put in a casserole the 1 / 2 liter of water and cinnamon sticks. To the first boil, add the nut paste and let it boil slowly until all water is consumed, add milk and sugar and let it boil until it reaches the desired thickness.

While it is hot it can be distributed in individual mud pots, although it can also be presented in a single large pan. It is served cold, spicy with cinnamon powder.

Pour the ribs and papates for eight hours in the salt, pepper and sugar mixture.

Remove from maceration, wash and dry with a cloth. Put in a saucepan the rib and the papada covering them with oil, with garlic, sage, cinnamon and rosemary.

Trust slowly for 6 hours.

Finish the dish in the salamander to get a good golden color.

Templar extra virgin olive oil and add creamy cheese. Emulsify the mixture well and add goat cheese and previously hydrated gelatin leaves. Put to the point of salt and pepper and add the chopped parsley. Finally, insert into the desired mold and let rest 24 hours.

Assembly:Unmold the cheese terrine and give the desired cut. Ride on the plate and add some cane honey and Extra Virgin Olive Oil. Decorate with fresh thyme and cherry tomato.

It is one of the province's greatest gastronomic delights in addition to the orza loin and other major game meats such as deer, gamo or boar.

Tear the lamb and put it in a saucepan along with the chopped garlic and oil.

Rehouse until you take some color and add the flour and the pepper.

Take a few laps and then add the wine.

Add the rest of the ingredients and the amount of guindilla you want.

Cover everything with water and let cook about 2 hours.

The rabbit is cut into pieces not very small trying to do so by the junctures to prevent the bones from untilling and then appear in the sauce. In a mortar we grind some garlic by adding half a glass of white wine, mixing well with the mortar hand, then pouring its contents on the rabbit pieces, which we will let them macerate for at least two hours. After this time we seasoned with salt and passed the pieces of meat, with the liver, through a frying pan that contains hot oil to golden and a little bit. We put them in a container, if possible of mud, and add the chopped onion and the laurel leaves. We made in the mortar some garlic, parsley and almonds, we diluted the mallard with the remaining white wine and we poured it all over the rabbit. We also sprinkled the brandy glass (popularly known as cognac) and the oil of having rehoged the rabbit and its liver. Finally, we add a cup of meat broth or just water. We let it cook until the meat is tender, when we pass the sauce and the liver through the pasapuré. Let's pour the sauce on the rabbit, present and serve. A good red on earth will be the best company for this hunter rabbit.

The tomatoes, onion and garlic are peeled, and all is chopped with green peppers, morons and laurel, and reserved in a dish. The hare or rabbit is shredded into small slices, they are dressed with salt, and they are smoothed in the oil until they begin to lose the raw meat color, about 15 minutes. The tomato, peppers, onion, garlic and laurel we had bitten and we wait for the sauce to thicken. Before you do it at all we will add the glass of beer (or white wine if you want), considering that if we put it at first it will evaporate and it will not taste the stew. We wait about 10 more minutes with the stew in the fire for the sauce to thicken, being at that point ready to serve. This traditional dish is holy and sign of the typical cuisine of the Carboneros hunters in Sierra Morena.

We clean the cauliflower and cut it into regular pieces. We put water to boil with salt and at the moment of boiling we throw the cauliflower and let it be bleached for about 2 to 3 minutes. We quickly get out and cool in cold water. We run and reserve.

In a pan we put the oil to heat, and we golden the garlic broken into thick pieces. We put the cauliflower, the saffron crushed in a mortar and dissolved in a little broth, salt and pepper. We wait, until the cauliflower is golden, to put the clams and yogurt, we cover and wait for them to be open and a kind of sauce has been created. We put parsley on top and serve.

We wash the tomatoes well and mix all the ingredients, beating them until we get a pasty and homogeneous mixture. We passed it through a "Chinese" to avoid grumbling.

We serve with an extra-Picual Virgin Olive Oil jet and can be presented with cooked egg and / or serrano ham.