The minced meats are mixed with milk-wet bread, 5 whole eggs and 3 clear eggs, salt and pepper are added. It's all good and the meatballs are formed. They are fried in abundant Extra Virgin Olive Oil. They go into a pot, to which we will add the chicken broth, the 3 yolks beaten with the vinegar, the saffron in strands and the almonds. We let them cook until they're tender. Once finished, ready to serve.

Pour the oil into a large frying pan and rehouse in it the onions, finely chopped. Book the onions and keep the oil.

In a large bowl, mix the meat, the egg, the grilled bread miga, the rehogada onion, nuts (or pineapples), parsley, salt and pepper.

Form with this mixture meatballs about three centimeters in diameter, and crush them between the palms of the hands.

Fry them in the pan we used to rehouse the onion.

Serve the meatballs on a layer of onion and with the "Salata de Verduras."

We put on the fire 1 kg of honey and when you cook we will add the 500 gr of "Mary" crushed cookies and the 600 gr of minced nuts. All well-chopped we let him cook a little while we keep moving, so we don't stick.

In the end we add the four-orange grate and its juice and we move it back well. We put it away from the fire and put it in wafers we'll have weight for a day.

The liver is cooked with a garlic head and dry pepper with a pinch of salt. We put the broth away once it's all cooked. The liver is chopped in the form of a dice and fried in a saucepan along with pieces of bread.

In a mortar are put the peeled garlic, the two pieces of liver, the oregano and cinnamon. It's all good with your hand while adding a little water in which we cook the liver. When it's ready, it goes to the pot where we've cooked the liver and let it boil. The pineapples and grated bread are added to the sauce. We play with the water to get the texture we want.

It's a rough dish for winter dates. It is recommended to accompany with a red as strong as the dish.

Rehouse garlic, leek and onions in olive oil. Add the potato and, finally, the smoked cod and the desalted cod.

Blow well without it taking color. Add the broth and cook until the potato is ready.

Turn off the fire and add the cream. Let it infuse a few minutes.

Mounting in thermomix emulsifying with fungal oil. Rectify the salt point and strain by a fine. Let it cool.

In a small vessel or container put a tablespoon of ajoarriero, a few drops of parsley oil and a teaspoon of caviar. Decorate with peri.

Put the pineapples, garlic, bread, salt, vinegar and a little bit of mineral water in the cooking robot. Incorporate the oil little by little and the rest of mineral water.

Rectifying salt and vinegar, passing through Chinese colator, booking and serving.

GOVERNMENT
Brunoisse of plums, pineapple meal (toast the pineapples and grates), tender flint shoots.

Presentation
We put the pineapple meal in the center of a deep dish, next to the brunoisse of plums and the tender flint shoots.

We present the white garlic in a jar.

The almonds are removed from the skin; for this we scale them for about two minutes in boiling water. We put the bread miga in soak with some water. We peel the garlic. In a mortar we crushed almonds, garlic, bread miga and a salt point. We're working the mallet little by little with the mallet, adding the oil to the pallet until we get a spongy paste. Finally we add the desired vinegar, and we work a little more with the mace, finally adding cold water. We put the liquid obtained in the fridge and let it cool until it is served. We took the bone off the cherries. When we are going to serve, we try it, rectifying, if necessary, the point of salt and vinegar, and finally we add the cherries. We'll be very cold.

The onion, green pepper and garlic are chopped, and a saffrito is made with extra virgin olive oil. The cod is then added, previously desalted.