Ask in the butcher's shop to clean and prepare the cochineal, removing the mow and practicing only a small opening in the belly, just enough to be able to clean and empty it properly. It is salted and sewed to be closed again, with the same appearance as if it were whole and alive, lying on its front and back legs.

The oven is heated up to 220-230 degrees and the cochinillo is placed in a suitable container, with its hands up, putting under it a tablet or a few laurel sticks. For it to hold without moving, it is subject to some articulugio, such as some Spanish soup mud pots, filling the space around the fountain.

It is added half a liter of water or more and is cooked for a space of approximately 1 hour or 1 hour and a half, monitoring it from time to time. After this time it is removed, turned around, bitten with a fork to release the water that it has absorbed between the bark and varnished with a little pork butter to make it very bright. It gets back into the oven, protecting its ears and tail with a little aluminium paper so it won't be burned.

It must cook about another hour or more, until we get a crust and crust so that by squeezing a little with the finger click as if it were a pebble pie. He's ready to eat right now. This way of roasting requires more attention than the previous one.

It will be presented in mud casserole decorated with thyme branches to make it look like it is alive. You can place fried bread crusts under your head or where it takes to keep it right and in good shape on the source.

At the time of serving it, it is sprayed with a little hot brandi, which is lit to take it to the burning table. Like the previous one, you should leave with the edge of a dish and offer yourself to the diners on my behalf, for having practiced this recipe of roast roast "master of Segovia" style.

Fry the almonds and book. Praise and then remove the meat over medium heat. In the same oil, soften the onion cut in juliana. When it is already bleached, add the meat; stir everything, remove it well, and incorporate the wine. Let it cook for about 5 or 7 minutes. Add the well-minced almonds and cream, and let uncooked, stirring from time to time (see salt point) until the meat is tender and the sauce is thick.

We have the beans and the chickpeas soaking for one night, and then we cook them separately. We fry the tomatoes and the eggplant, and we combine the cooked vegetables with the fried vegetables, passing them together through the pasapurés. We add all the species (on a quarter of teaspoon each) to the crushed pasta obtained and we amass with olive oil. We put the dough in a frying pan with a little oil and let it cook, not stop moving it with a stick spoon, until the dough starts to stick to the spoon, which will tell us that it is already cooked, at which time we remove it from the fire. Let's pour the dough into a mud casserole, adorn it with a few pineapples and the jonjolí, and we have it in the hot oven for about five minutes for the surface to brown. This is a dish of the traditional cuisine of Easter Baeza.

The tomatoes are peeled and the bread is crumbled, and next to the garlic, also peeled, the generous chorreon of oil and salt, it is all chopped into a mixer until a mashed is left. This is emptied in a large bowl from where each one will be served in its smaller individual bowl, adding each one the amount you want of hard-cut egg and chopped ham. You can also add green pepper and cod pieces.

We clean the grate of fat and nerves leaving it alone in the flesh. In a saucepan we put a background of oil and in it we gold the carrion, then reserve it in a fountain. In the same oil we rehogue the chopped onion and the whole garlic. We put the meat in the saucepan next to the garlic and onion saffrito and cover them with the meat broth.

We let him cook on a slow heat so that he does it with little buckles and not a live boil until the meat is tender. We let it cool and we strain the juice from the cooking without pressing the meat. In another container we put the juice obtained and over moderate heat we reduce it until it remains in one quarter of its volume. We put the pieces of meat back in the juice and warm up on slow heat until meat and sauce are well glazed.

Peel and reserve the head of the crabs. To have 6 queues of the crab between two film sheets, separating the fleshy part of the crab tail until a thin sheet is obtained. Book in the freezer. Confide heads in olive oil (75 cl.) and let the result cool. Ride a mayonnaise with coral oil, milk and a few drops of lime. Clean the grenade and book the grains. With the rest of the oil and the minced nuts, we will make an oil that will be flavoured with smoked oil salt. Clean and centrifuge the microshoots.

Assembly:On a plate of rock, arrange the Crab Carpaccio by separating it from the film sheets. Let it be tempered for two minutes for its total thawing. Once arranged on the plate, we will proceed to the carpaccio dressing by drawing lines with coral mayonnaise on it. Then we will water with the dried fruit oil we had previously aromatized with the smoked oil salt. We will also have the different ovens and olive oil caviar, as well as the microshoots and pomegranate grains. We'll end up with a little lime grate.

The snails are cleaned with abundant cold water, leaving them in soak with water, salt and vinegar for 2 hours. We clear them up several times before we cook them for 10 minutes, rinsing them later too. They are cooked again for another 10 minutes, then immersed in cold water, and finally again cook for an hour and a half together with a chopped onion, garlic tooth, parsley and a laurel leaf.
In a frying pan we prepare a saffrito with onion, peeled tomatoes and choricero pepper meat, once soaked. In another frying pan, with little oil, we rehogue bacon and ham, made tachytes, and add them to the previous saffrito. We add almonds, half a glass of wine and a glove, and when it breaks to boil, we throw out the snails, letting them cook for half an hour more. They are served in the hot casserole and in its sauce.

We mix the flour, oil and water needed to obtain an elastic mass. Once you have rested, we will stretch it with the roller as thin as possible and cut into strips about 2 cm wide, which we will roll around the cane to cover it. Once rolled up, we'll fry it in hot oil until it's golden. We'll let it cool a little bit and remove the cane with care not to break it.

For the filling we tasted the nuts and mashed them in a mortar, except the pineapples that we will leave them whole. We put on the honey and the spices. We mix and fill in the canuts. We covered with sugar glas.

Cut the bacon into 1 cm wide strips and sail them 3 hours in the spirit.

Dry the meat with a cloth, remove the skin if necessary and bony it. Clean the vegetables, wash them and cross them thick. Peel the onion and cut it into rooms.

Warm in a 30 gr. pot of butter and rehouse the bones of the back, vegetables and onion. Add 1 / 8 liter of wine and let be reduced. Add the rest of the wine and broth, salate to taste and cook covered for 20 minutes on soft heat.

Pour the loins. Heat the rest of the fat in a pan and fry them for 15 minutes.

Chop the pepper, strain the bottom and mix it with fresh cream and pepper.

Cut the meat into 2 cm thick fillets, sprinkle them with the sauce and serve them with white bar bread.

We cut the ribs into small pieces and often bite the onion and pepper.

We heat the AOVE in a mud casserole, and fry the garlic teeth and the liver of the lamb and the slice of bread, once fried, we put them in the mortar along with the black tomes. We do well and reserve.

In the oil where we have prepared the fried mallet we add the lamb and let it be cooked until it is well golden, when we incorporate the chopped onion, the red pepper and the laurel leaf, we leave until the onion is golden. We add the Pimenton of the Vera, move and water with white wine.

We let cook for about 5 minutes, we add the water and the mortar, along with the vinegar. We put the fire down and let it cook to the minimum until the meat is tender.