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 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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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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Confit salt cod with artichoke’s purè, piquillo peppers and crispy leeks
For the artichoke's purè, cleaned and cut the artichokes into quarter, take the hairs out from the center. Sauté with two cloves of garlic, two tablespoons of extra virgin olive oil and a bay leaf. When they start to brown,...
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Tuna with sesame seeds and teriyaki sauce with balsamic vinegar
The tuna: just sprinkle with sesame (not toasted previously), and mark it in a pan with a little olive oil for about 20 seconds on each side. If you prefer it more cooked, continue the cooking in the oven or you will burn the...
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Tuna tartare with lemon jelly
For the lemon jelly, hydrate/soak the gelatin's sheets in water and ice for at least 30 min .. For the syrup bring to boil 100 grams. water with the sugar. Wait 15 minutes for it to drop in temperature and than add...
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Spider crab and green peppers spaghetti
. To cook the crab, bring plenty of water to boil and make sure it is almost as salty as sea water. Don't reuse the same water for cooking the pasta. Submerge the crab alive and cover. Cook for 13 minutes aprox. Once withdrawn...
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Croaker with mushrooms infusion
For the broth: take mushrooms of second choice. You normally do not wash mushrooms, but clean with a cloth or brush to remove the earth. In this case as we make exeption as they go directly into the water. Rinse...
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Scallops with wild mushrooms and spinach pure
For the creamed spinach: bring the water to a boil and blanch the leaves for 5 seconds (no more) and cool immediately in cold water with ice. This shock is a technique that allows you not to lose too many vitamins and flavor...
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Clams, artichokes and cured ham
Clean the artichokes, cut them into wedges and place them immediately in a saucepan with the oil before they oxidize and saute. When golden, add the chopped shallots, garlic, and parsley. After two minutes add the grated tomato and let...
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Spaghetti with bottarga
Chop the garlic and gently sauté with the chilli. Add the cherry tomato cut in half and let it cook for about 4 minutes. Drain the spaghetti and add them to the pan with some chopped parsley. Turn the gas...
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