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 (Italiano) (Español) “Con un par de huevos” mi tapa finalista en Madrid fusión
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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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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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“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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“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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Meatball with lemon zest, artichokes, almonds and white wine
Season the meat in a bowl with the chopped shallots, mustard, lemon zest, breadcrumbs, egg, pepper and do not forget the salt!. Shape into golf size balls and put them in the flour. In a pan heat 5...
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Egg yolk in a potato crust
So I fried the egg yolk with a potato breading and I served it on a bed of caramelized onions, a pepper sauce and some cured ham (optional). Cut the onions finely. Take 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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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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