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 Salmon flavored with lemon thyme and cold almond soup “Ajo blanco”
Possibly the night before, leave to soak the almonds with water and bread. Then blend it all adding oil, vinegar and salt. Drain with a fine strainer and squeeze all till the last drop with the help of a ladle. Let it sit in the...
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Tailandia, un paese pieno di contraddizioni, un popolo sorridente e una cucina da urlo
Also called “the land of smile”, thais are happy people and with a positive and relaxed attitude. Sometimes too much…. It ‘s easy to see employer in supermarkets ambushed behind the shelves, playing with their cell phone, sitting...
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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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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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Un anno di Kitchen Journal – Blogger we want you!
Sorry, this entry is only available in Español and...
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Grilled sea bream with baked cherry tomatoes and sautéed zucchini
Preheat the oven and put in the cherry tomatoes in bunches once cleaned in a try. Add some oil and a pinch of salt. 180 degrees for 5-10 minutes. Cut the zucchini into rectangles and toss them in a pan with 3 tablespoons...
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Liquid yogurt spheres with strawberries ” caviar “
The techniques that I applied today are 3: The invers spherification, "caviar" made with agar agar and a mix between the two, a liquid sphere with caviar inside. The invers Spherification consists in immersing a liquid...
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Capesante al brandy col suo corallo in salsa
Take the scallops and separate its coral (the red / orange). In a pan fry the shallots and carrot finely chopped. Stir in the corals for a couple of minutes and add a shot of brandy, than half a cup of water (or fish stock ) and simmer a...
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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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Lentils spanish style
Saute the chopped onion along with the whole sausages (pricked with a fork) and oil. Add the minced garlic and after a minute the grated tomato together with the paprika (possibly the Pimienton de la Vera, which has a...
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