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 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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Smoked chicken ravioli with spinach cream, cottage cheese and pistachios
Take the chicken and mince it with a knife as if it was a steak tartare. Poach the onion with the garlic and add the meat. As soon as golden colour, season it. Follow the white wine, the smoke essence (at taste)...
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Paella de Marisco (Seafood paella)
To cook the paella there are three ways: a wood fire, on the appropriate gas burner for paella or on the burner ( even normal if not for a very large paella ) and then in the oven. This last one is what we do because we...
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Phad Thai noodles
Hydrate the noodles by soaking them in a bowl with hot water for 10-15 minutes. Prepare the seasoning sauce by dissolving the tamarind paste with water and work with your hand or until it...
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Risotto ai carciofi
Peel the artichokes, cut them in half, remove the hairs of the heart and leave them in water with lemon as you clean them. Cut into slices and sauté in a pan with the oil, a bay leaf and a clove of crushed garlic skin on. As...
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Tortelli di zucca alla mantovana – Pumpkin ravioli
Per me uno dei top 10 della cucina italiana. Classico e fino. Abbinamento geniale questo degli amaretti con la zucca e la mostarda di mele. A chi può venir in mente di aggiungere dei biscotti di mandorle alla zucca ? Non lo...
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Rice with baby squid and fresh spring garlic
Prepare a broth, not a classic fumet (clear and light), but a strong broth. A broth with both shellfish and white fish bones. Begin by toasting small shrimp (crabs, shrimp's shells etc..) in a pot with some olive oil. Add the garlic,...
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Paccheri with zucchini and fresh anchovies
Cut the zucchini and stir fry with olive oil. When just golden, season and add chopped garlic and parsley. Immediately after, the fresh anchovy fillets ( if you do not know how to fillet them, get your fishmonger to do it ) . Add the...
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Pasta with Sicilian pesto
My version is with both fresh and dried tomatoes, and an addition of dried raisins. The cheese: fresh ricotta and parmesan cheese. The process is simple, blend everything in a food processor starting with the fresh...
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Artichoke’s ravioli with lemon’s zest and bottarga
For the dough, amass (about 10 minutes) the flour and eggs until mixture is smooth. Wrap it up with plastic film or a humid cloth and let it rest in the fridge for about an hour. For the filling: clean and cut the...
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