1 bag of spinach.
1 tray of desalted cod.
1 dried red pepper (pericana pepper).
1 egg per person.

Preparation:

In a pot put water and then put spinach and cod with cold water. When it starts to boil, put a trickle of oil, put the fire to a minimum and cover.

When we see that it is a little cooked, add the dry red pepper, and the potatoes cut into pieces. Try salt, since when you bring cod, do not add too much.

When the potatoes are almost ready add one egg per diner. The egg is poached.

A rabbit cut into pieces (1.5 kg).
8 garlic cloves.
1 lemon.
Pepper and parsley.
Oil and salt.

• In this step, we want to get the oil to taste the garlic. For this, in a frying pan we will put a cup of olive oil and 8 cloves of garlic. Leave it for about 30 minutes over a low heat. The garlic cloves should not be burnt, if we observe that they are toasted excessively, we will lower the fire a little more.
  
• Finally, remove the cloves of garlic, and reserve the oil. We also reserved 2 cloves of garlic that we will use for the vinaigrette in the next step. We prepare a lemon vinaigrette, which we will use as a sauce for the rabbit and the potatoes.
  
• We will use 8 tablespoons of olive oil, the juice of half a lemon, and the 2 cloves of garlic that we had reserved from the previous step. Crush the 2 cloves of garlic well with a mortar, until left as a puree. Then, slowly add the oil, stirring constantly, with the help of hand rods. Finally add the lemon, a teaspoon of chopped parsley and beat it until it is well attached.
  
• Note: the vinaigrette oil is not the one we prepared in the previous step, we must use a good virgin olive oil.
  
• To fry the pieces of rabbit, we will use the oil with flavor of garlic that we have prepared at the beginning. We put the oil to heat to fire medium-high. As soon as it is hot, add the rabbit, previously salted, and fry until golden and crisp (about 3 minutes on each side).
• Chop a very finite garlic clove, put 4 or 5 tablespoons of garlic flavored oil in a clay pot (we could also use a frying pan), add the chopped garlic and briefly stir, add the rabbit and leave it 3 minutes more . We serve it with some fries and we add the lemon vinaigrette above.

4 handfuls of chickpeas.
Half chicken.
A piece of chorizo.
Another bacon.
A few branches of celery.
A piece of pumpkin.
Potatoes.
Water to cook.
Salt.

Preparation:

• We soak the chickpeas. This will be the first step we will take the day before making this stew. In a bowl we put the chickpeas and cover with water, leave to soak for 24 hours without needing to change the water or add anything. If we have a piece of dry ham we put it in the water of the chickpeas so that it softens and add it later.
  
• We prepare the rest of ingredients.
  
• Now we clean the celery branches by removing the leaves and removing the hardest strands, cut it into pieces.
  
• Peel the potatoes and the pumpkin, the latter we will throw it whole (in the form of half moon).
  
• We will choose the medium-sized potatoes to just peel them and throw them whole.
  
• The chicken will put it in medium pieces, to avoid that with the cooking it will undo us. The chorizo ​​and the bacon we will put in slices, although this goes in tastes. If we put ham we include it also.
  
• A vegetable that is wonderful is the green beans (round or flat), if we have at home we add.
  
• Before pouring the ingredients above the pot we put water and wait for it to boil. Once it is boiling, we add the chickpeas (without the water) and everything else. We will see that a white foam comes out, we remove it with a skimmer and once we have it, cover and cook for 20 minutes.
  
• We cast. It is best to separate the broth from the rest of the ingredients. We keep it hot until ready to serve. This is the way we have to call the leftovers of the stew after frying them with whole and unpeeled garlic cloves. 

  – The ideal is to crumble the meat and so we take punching with fork. 

  – Again the scarcity has managed to create a dish that despite being made with “leftovers” is great 

  Presentation in table and accompaniment: 

  – To this succulent stew we can add a piece and a veal bone that will give an even more special flavor. 

  – At Christmas it is typical to accompany it with “balls” and serve them with the consomme first, arriving later the plate of stew. 

  – If we talk about wine we are obliged to advise an intense red, any of the earth will be delighted to be the partner of our dish.