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 Duck breast with foie gras vinaigrette
Take the duck breast and with a knife score the skin side (without touching the meat) forming diamond shapes. Season and put on a cold frying pan skin side down without adding any oil. Turn on and leave it at medium-low heat for...
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Swordfish tartare with lemongrass, ginger and lime
For the dressing prepare an infusion bringing the water to boil together with lemongrass cut into pieces (a few cm.) With a little sugar for approximately 10 minutes. Blanch the brunoise of courgette for 20 seconds in the...
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Capesante al brandy col suo corallo in salsa
Take the scallops and separate its coral (the red / orange). In a pan fry the shallots and carrot finely chopped. Stir in the corals for a couple of minutes and add a shot of brandy, than half a cup of water (or fish stock ) and simmer a...
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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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Apple and goat cheese salad with walnuts and bacon vinaigrette
For the vinaigrette: Chop the shallots finely, diced the bacon and sauté all together over low heat in a saucepan with about 2 tablespoons of extra virgin olive oil for about 5 minutes. Add nuts and raisins, two more minutes and turn...
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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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Crispy pork belly with pickled cabbage and sweet and sour chilli sauce
As you can see I combined techniques from eastern styles with a western recipe (pickled cabbage). I emphasize technique rather than flavors. Therefore, i do not call this concept "fusion". And as for the sweet and sour, it'...
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“Mostarda mantovana”, great combination for cheese
Buy a abundant kilo of green pears, not ripe. Wash, peel, cut into slices with a thickness of about 3 or 4 millimeters and take the seeds out . Place the pears in a bowl with the sugar, mix well and leave covered out from the...
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Avocado and crunchy vegetables salad with a lemon, honey and mustard vinaigrette
Cut carrots into matchsticks and the cabbage into fine strips. Put everything in a bowl, add salt, salting any vegetable and leave for half an hour minimum. This way they will begin to sweat and soften while keeping the...
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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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