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 Tag Archives for capesante
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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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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Scallops with wild mushrooms and spinach pure
For the creamed spinach: bring the water to a boil and blanch the leaves for 5 seconds (no more) and cool immediately in cold water with ice. This shock is a technique that allows you not to lose too many vitamins and flavor...
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