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 Japanese noodles soup with salmon and shitake mushrooms
The udon soup ingredients varies by location. My version today is customized with the addition of ginger and the use of rice noodle (therefore suitable for those who are intolerant to gluten)...
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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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Nougat mousse
3 For the mousse hydrated 2 +1 / 2 sheets of gelatin (gelatin) in ice water for at least 15 minutes. Toast the almonds in the oven. Whip 340 gr. of cream with about 100 gr. of honey. Dissolved the squeezed...
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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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Scallop’s tartare with coriander “caviar” and wasabi mayonnaise
We begin with the preparation of the fake coriander caviar. This technique is the reaction of liquids mixed with alginate and then submerge in solutions of calcium or vice versa. This allows us to create a membrane at a...
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Spanish style pickled anchovies
Clean the fresh anchovies by removing the head and pulling out the spine leaving possibly the two fillets entire, and the tail attached. Bring to boil the vinegar, wine, water and oil along with two...
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Octopus salad, with zucchini, dried tomato, paprika and an anchovy’s vinaigrette
To cook, bring to boil plenty of water (as much as for octopus to be easily submerged). If you want, add an onion and two bay leaves. Once it is clean, take the octopus by the head and dip it in boiling water for two...
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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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Foie mi cuit
There are various ways to process it, the most common: in glass jars, ceramic or terrine. The terrine is a classic long and annoying process,……… one night time to marinate, cooking...
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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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