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 Tuesday, May 28, 2013
“Noodles” of cuttlefish with clams
Ingredients
240 gr. of a big size squid
2 handfuls of clams
2 shallots
1 clove of garlic
1 glass of Manzanilla wine or similar (sherry)
1/2 teaspoon paprika pimienton
1 grated tomato
2 tablespoons extra virgin olive oil
some parsley
Introduction
A cuttlefish cut like noodle and served like the classic spaghetti with clams but with a Spanish twist: the paprika "pimienton" and wine "manzanilla". A fast and easy dish. Served as an appetizer or tapas.
Manzanilla sherry wine combines fantastically with fish. Its''s a dry wine, with a light, aromatic taste and low acidity.
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 minutes add the clams, the wine manzanilla and cover. Once opened, add the strips of squid. In the case that the clams have pulled out a lot of water, take them out with a slotted spoon and let the sauce reduce before adding the squid. Sautè a few seconds only the cuttlefish or it will become tough.Check seasoning but remember that the cuttlefish is enough salty by itself. Add a pinch of parsley and serve.
