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 Gazpacho with beets and feta cheese
A really quick dish to prepare, perhaps the fastest of this blog. Simply blend all the ingredients together, season, add the diced feta cheese on the plate and dig in!!. For decoration I used cucumbers and involuntarily...
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Spaghetti with scampi sauce and bottarga
For a scampi sauce you do not need to buy the big ones. Those small are perfect and also cheaper. Before you make the sauce prepare a concentrated flavor of scampi. A simple and rapid consommè then reduced. Cut the prawns...
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Salmon tartare with smoked herring’s caviar and creamy avocado
For the balance (acid – alkaline) I added the lemon juice only in the avocado’s cream as by eating it all together, it balances perfectly the fat of the salmon. Plus by not coming into direct contact with the fish, it does not cook...
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Duck breast with cherry vinaigrette
Wash, debone and chop the cherries with a knife. Put everything in a bowl and season with 1 tablespoon of balsamic vinegar and 3 tbsp extra virgin olive oil. The vinaigrette may already be good like this. Indeed, this is...
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Sardines “Sarde in saor”, taste of the trip in Venice
Sarde in saor ( sardine saporite ) è uno tra i piatti più classici della cucina veneziana. Sostanzialmente è pesce fritto e poi macerato assieme a una cipollata con aceto. Nato come modo per far durare un'alimento grazie...
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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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Peppered filet of beef with lemon
Take a central piece of fillet, about 400 gr. and season well with salt and plenty of black pepper coarsely ground on all sides. In a saucepan, add 5 tablespoons of extra virgin olive oil and on high heat sir the fillet on...
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“Noodles” of cuttlefish with clams
Take a big size cuttlefish and cut into thin strips similar to noodles. In a pan lightly fry the chopped shallots, garlic and parsley with oil. Just add the paprika and immediately after the grated tomato. After two...
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Mackrel and bacon with lime and soy sauce
Preheat the oven to 180 degrees, activating the grill too, Cut the onion thin and keep them in ice water to remove that strong and spicy flavor. Sautè the bacon, cut into cubes in a pan until golden color with a drizzle...
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Thai Food, the most fragrant cuisine of asia and a dish that fully represents it: the Tom Yam Kung
But there is s a particular dish that enclose and represents at it’s best the flavors of Thailand, and this is the soup “Tom Yam Kung”. It looks simple and innocent but then it turns out to be an...
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