Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Ceviche with wine rosè marinade
The marinade that I’m presenting you, takes inspiration from the ceviche but with the addition of wine and ginger syrup to balance the acidity and the to replace partially the chili. You can use any type of fish, from...
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Moqueca, the fish stew of Bahia
Season the slices of cod and put them in a bowl with the juice of one lime and let marinate for at least 30 min. . Heat the oil in a terra cotta pot and add the heads of three prawns crushing them to...
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Zucca al curry madras servita con quinoa
Tagliate la zucca a cubetti grossolani ( una volta priva di buccia e semi ). Friggeteli in olio di semi per un minuto o poco più. Questo permetterà sprigionare il suo sapore e far si che non si rampano una volta...
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Home made BBQ sauce and Miniburgers
My burgers might be small, but well flavored! Buy ground beef from your butcher and mix with the chopped shallots, mustard, Worchester sauce (Lea & Perrins), salt and pepper. Mix well, form...
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Scotch eggs with tzatziki sauce
Bring a saucepan of water to boil, immerse the eggs and calculated exactly eight minutes. Turn off and put the pan under cold running water to stop the cooking. Meanwhile prepare the tzatziki sauce by grating half a cucumber in a...
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Foie mi cuit
There are various ways to process it, the most common: in glass jars, ceramic or terrine. The terrine is a classic long and annoying process,……… one night time to marinate, cooking...
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Taboulè with vegetables, shrimps and spicy squids
Bring to a boil a cup of water with a pinch of salt and 2 tablespoons of olive oil.As soon as it boils, add a cup of semolina couscous and turn (1/2 minute or so) until there is no more water. Turn off the heat and cover. let...
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Baba Ganush, the Eggplant “Hummus” of the Middle East
Place the whole eggplant in the oven medium-high until they become soft, cooked, about 1 or 2 hours at 180 degrees depending on the size. Once cooked, let them cool, open them in two lengthwise, collect the pulp with a...
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Chicken with Oman’ s masala
Cut the chicken breasts into small strips and marinate for one hour with the soy sauce and honey. Cook the basmati rice / long grain rice. If you use a conventional pot, put the rice with water and rinse three times. ...
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