The salt trout is seasoned, the salt trout is flattened and cold in strong oil and we reserve. In the remaining oil we cast the onion cut in juliana, the laminated carrot, the garlic, the laurel, the pepper, the thyme branch, rosemary, nail and stew over slow heat.

We add sweet pepper and a glass of white wine, let us reduce, and we incorporate water, let us cook for 10 or 15 minutes and recite salt. We put the vinegar to taste, let it cook 5 minutes and sprinkle the scrubbing into the trout, covering them and letting it macerate before consuming them not less than 24 hours.

To make good all the ingredients in the mortar. Add later the pepper, wine, oil and vinegar.

The loin is seasoned and covered with the adobo, are macerated 48 hours and finally, is fried in extra virgin olive oil.

Present accompanied by asparagus and potatoes.

FOR THE MASS OF TULLARIES

200 grams of flour
1 dl. of water
3 grams of salt

ELABORATION

We fry the rabbit for ten minutes. We add the potatoes, the green pepper, the broken tomato and the laurel. We let him fry and we put a mallet with the garlic, the parsley and the almonds. We add two liters of water and let it cook.

We make the dough and stretch it with a roller, leaving as thin as possible. We're in. When they're boiling, we let them cook. We are seasoned with peppermint and rectified with salt.

We cut the cheese into slices of about 1 cm thick. We spread the sugar over the cheese, and with the help of a caramelizamos kitchen blow.

Once caramelized, we put it on the spice bread and on the cheese in turn, on this one, we add a small amount of onion jam along with some onion germinates and complement the decoration at your own taste.

Let's cook the peeled and chopped potatoes along with the peppers and a little salt.

Once cooked, we passed them through the pasapurian. We add a mallet of a garlic tooth, a pinch of cumins, which we will dilute with extra virgin oil. The cod cut into very fine brunoisse and we will mix everything well. Rectifying salt if necessary.

Cold serving with cooked egg, cod, olives, tender, orange, etc.

Put to maceration for 6 hours the chopped and clean figs, and the bacon by the laurel, the thyme, the pepper and the wine.

Pour in extra virgin olive oil, apples - peeled and laminated -, incorporate the figs and bacon and continue to stew over soft heat. Flaminate with brandy and add the rest of maceration and spices.

Pour everything well, season with nutmeg and recite salt. Add the smoothed eggs, mold and finish their oven-making to the Maria bathroom.

To present accompanied by caramelized or well-jelly apple and sprinkled extra virgin 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.

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.