The lomiths are put to gold on both sides, on two tablespoons of oil. Add the laminated truffle and the half glass of Malaga wine. Reduce and incorporate meat sauce and milk cream. Let it take a few minutes and serve the moment.

Honey ice cream: beat the yolks with the honey until they are well sparkling. Heat the milk and cream, make an English cream at 85th C. Cool and turbine in the ice cream.
Candy nests: make a candy with sugar and glucose and make nests.
Red pepper jam: shredding the peppers and carrot, incorporating lemon juice and sugar, let all cook and once the desired texture has been obtained shredding well, sipping and reserving.
Chocolate: melt the cover and make grates, tubes... to taste.

Presentation
Decorate the dish - sirens - forming fruits. Put in the center of the candy nest the honey ice cream, chocolate and some red pepper jam threads.

We rehogue the matalahúva and flour in the frying pan, with very hot oil. Wet with milk and water, the previous rehogado. Stop cooking and move, trying to make it very fine, and never thicker.

At this point add sugar and small crusts of fried bread.

GOVERNMENT

. Fried, green and dried peppers, known as garden peppers
. Dried and fried cucumbers, traditional serrano accompaniment
. Dry tomatoes
. Chorizo and pancake
. Various fruits (grapes, melon, cherries...)
. Boquerones, sardines, sodines...

ELABORATION
Make a gazette with flour, water and salt. Put the frying pan in the fire and fry the garlic, give it a cut in the middle and remove.

Add the flour gazette and turn it around and move until they are loose, spisked and crispy.

Serve accompanied by garrison, fried green and dry peppers, chorizos, panceta, varied fruits, bowels, sardines, and

We passed the oil, already desalted, for flour and fried it in strong oil.

In the same oil of having fried the cod we cast the onions cut in juliana, along with the laurel and the thyme and let us stew. We add the tomatoes, no skin or seeds.

We prepared a mallet with garlic, parsley, saffron, hazelnuts and slice of fried bread. We put it in and add water, let it cook for a few minutes and rectified salt. We put the sauce in the cod and let it cook ten more minutes.

The bread is fried in the oil and removed. Add the onions cut into medium and rehome pieces, along with the rosemary branches. Add tomatoes into pieces without skin or seeds. Once rehoged, add the peeled artichokes - only the white part -, quartered, removing the inner and lemon-anointed fur.

Praise, and rehouse for a few minutes. Add a mallet made with the pineapples and the slice of fried bread. Cover water and let them cook until they are tender. Rectify with salt and, in serving, put the raisins and potatoes above.

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.