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Ingredients:

For 4 to 6 people

• 1 hare;

• 3 garlic;

• 3 tablespoons chili batter;

•salt ;

• 100 g of lard

Confection

Wash the hare and soak in cold water for a few hours. Then drain, cut into small pieces and season with salt, garlic cloves and peppercorn. Move and let yourself stay like this from day to day. The next day fry the lard over a low heat, the hare should be well fed. Salt is rectified. Accompany yourself with chips and salad.

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• 1 kg of pork cut into cubes;
•1  kg of cockles or clams;
• 4 garlic;
• 3 bay leaves;
• 0.5 dl of olive oil;
• pepper mass;
•q.b. chopped coriander q.b .; • coarse salt q.b .;
• chili pepper;
• 0.5l white wine;
• frying oil;
• fry potatoes cut into cubes.

Confection

Start by putting salt and water in the 🤬 and let 2 hours of sauce to lose the sand. Put the meat in a bowl. Crush the garlic and add it to the meat, add the bay leaves, 2 tablespoons of chili, salt and pepper, stir everything and drizzle with the white wine. Soak for 2 hours to taste. Put the potatoes to fry. In a light pan, heat the oil. Drain the meat and put in the pan, let fry 5 minutes. Add the marinade and cook for another 5 minutes. Add the cockles and cook for 5 minutes, so the cockles open. Add the chopped coriander and turn out the heat.

On a platter, place the potatoes and season with salt.

Spread the meat over and drizzle with the sauce.

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Ingredients for 4 people

• 1 kg of eels; Salt;
• 3 onions;
• 6 cloves garlic1 dl olive oil;
• 1 kg mature tomato;
• 1 teaspoon of paprika;
• 1 bouquet of scents (parsley, coriander, mint)
• 1 dl white wine; pepper;
• 1 hard bread;
parsley;
coriander and mint.

Confection

Pick the eels, wash them and cut into bites. Season with salt and let it drain.

Peel and cut onions and garlic cloves into slices and bring to the boil in a pan with olive oil. Bring to a boil and add the peeled, peeled tomatoes, cut into pieces, the paprika and the bunch of scents tied. Let it steep gently with the uncovered pan for about 15 minutes. Sprinkle with white wine and boil another 5 minutes. Then add the eels, grate the salt and season with pepper.

Cover the pan and cook for about 20 minutes.

Meanwhile cut the bread into thin slices and toast them lightly in the oven. Arrange them on the bottom of a terrine and top with the eels and drizzle with the sauce.

Sprinkle with a mixture of fresh, chopped parsley, coriander and mint.

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Ingredients for 4 people

• 1 good coriander sauce (or a small sauce of pennyroyal or a mixture of the two herbs);
• 2 to 4 cloves of garlic;
• 1 tablespoon full of coarse salt;
• 4 tablespoons of olive oil;
• 1.5 liter of boiling water;
• 400 g of homemade bread (hard);
•4 eggs

Confectionery:

They step into a mortar, reducing them to potatoes, coriander (or pennyroyal) with garlic cloves, to which the greens are removed, and the coarse salt. Put this potato in the bowl or a bowl of half-kitchen, which in this case will make terrine crafts. Rinse with the olive oil and scald with boiling water, where the eggs were first poached (from where they were removed). Stir the açorda(bread soup) with a large slice of bread, with which the soup is tried. The bread is then introduced into the broth, which was or was not sliced ​​or diced with a knife, or broken by hand, according to taste.

Then slap or not the  açorda(bread soup), because some like it soft and others appreciate their hard soups. The eggs are placed in the dish or on the soups in the terrine, also according to the taste. Go to the table of the poor and the rich.