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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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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Octopus brochettes with mango vinaigrette
To enhance even more the aromatic flavor of the mango I added cardamom, smoked paprika and a very light extra virgin olive oil to the vinaigrette. In a bowl, dissolve the honey with lemon’s juice, add the oil,...
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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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“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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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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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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Stufato di rana pescatrice e gamberoni
Sorry, this entry is only available in Español and...
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