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.

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.

The leaves are removed from the ends of the artichokes and the plants are cut off leaving them at about 4 centimeters high, then divided into two for their long part, placed in a casserole, covered with water, seasoned with salt and added the juice of a lemon. They cook 20 minutes. In the meantime, a tanning of parsley is made and the buñuelos paste is prepared as follows: in a marmite the flour is placed, previously sifted, uniting the milk and the yolks of the two eggs. It is seasoned and removed, mixing well these elements and allowing them to rest for an hour.

After this time, the artichokes are well drained, placing them in a plate carefully so that they do not deteriorate. The cleas are set to the point of snow and mixed with the pasta, achieving a smooth composition. A frying pan is put in the fire with oil and, when it is very hot, the artichokes are passed through the paste of the coffin, dumping them into the frying pan and frying them until they are golden. They are removed, draining the oil well, sprinkled with the chopped parsley and adorned with the four halves of the remaining lemons.

We put the leek to stew with the three tablespoons of oil, add 1 liter of water and let us reduce (reserve). We heat the oil with the three chopped garlic and add the flour and the reduction of broth with leeks, past and casting. We heat up 10 minutes on slow heat and reserve. The cod we cook for another 10 minutes with the oven at 160º C. We skip the spinach, we place the cod on top and let's go out to end up sprinkling with the parsley.

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.

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.