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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“Patatas Bravas” a classic tapas and the secrets for the perfect fried potatoes!
The secret for a good fryed potatoes? The type of potato, the double cooking and a good oil. For the type of potato: preferably with yellow pulp, hard and with low water content.The quantity of starch is not crucial,...
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Cauliflower cream with confit porcini mushrooms
In a small saucepan put the mushrooms cut into large chunks with two peeled cloves of garlic. Cover them with the ‘extra virgin olive oil. Add to that a sprig of thyme, and a little rosemary. Turn the heat to low and simmer...
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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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Zucca al curry madras servita con quinoa
Tagliate la zucca a cubetti grossolani ( una volta priva di buccia e semi ). Friggeteli in olio di semi per un minuto o poco più. Questo permetterà sprigionare il suo sapore e far si che non si rampano una volta...
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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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Goat’s cheese tartlet
For the outside: Cut a large potato into thin slices with a mandolin or slicer and lie them on a baking tray with little salt, so that they lose water ( by osmosis) for about half an hour. Dry and fry for a few seconds (10...
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Penne with sauteed vegetables, smoked cheese and thyme
For the cheese I chose a "smoked Caciotta" (cow's milk). Like Sardinian type semi-hard cheese. You can also use the smoked mozzarella "scamorza". Cut the vegetables into small cubes and sautè with the unpeeled garlic,...
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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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