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 Sunday, October 23, 2011
Veal steak with aromatic salt
Ingredients
1 steak of veal or beef on the bone, about 700 gr.
4 tablespoons extra virgin olive oil
2 teaspoons of salt
2 pinch of mustard seeds
1/2 pinch of cardamom seeds
1 pinch of cumin
1 pinch of ground black pepper
1 clove of garlic
1 sprig of rosemary
Introduction
Spices, know how to balance...........! Last New Year's Eve we had a barbecue with colleagues and a fellow chef seasoned the steaks with a mixture of spices that he did not want to reveal completely, but I think I have identified them all!!
Four spices: mustard seeds, cardamom, cumin and pepper. All crushed and mixed with salt. These spices enhance the flavour of the meat in a truly harmonious way, without any of them "taking the stage" individually. Here is the secret, the proportion. The rest, good quality products!
I use this "salt" in particular when I make spicy dishes like curry, tagine etc. . . Or when I want to give a little cheer to delicate meat like veal.
With regard to the use of salt on the meat: When making a stew, always season the meat before you start braising.
When quick cooking (grilled, barbecued or pan), there are two philosophies: Those who use the salt or flakes of salt after it’s cooked as they think that otherwise you loose the juices of the meat while cooking. And those who use it first. I personally think that a good cut of meat (rib eye steak for example) does not lose it’s juices while quick roasting if done properly at the right temperature. But I also like flaked salt.
I use both, depending of the flesh and cooking method. In the case of flaked I use salt first as it’s mixed with spices to allow the flavor to penetrate well. But if the steak is thick like the one that I had today, I end up with some little salt flakes at the end.
If you are not using a barbecue, use a black iron pan or grill pan. The material is important to caramelize the meat. In a nonstick pan, aluminum or steel, the result will not be the same. And remember: more color more flavor!!
Season the meat with the mixture of spices and salt. Place it in the pan / grill when very hot and starts to smoke. Turn the meat once (3min. approx. per side). Then let rest for 5-10 min. in a warm place. Cut into slices and serve on a bed of sliced garlic, rosemary and extra Virgin olive oil. Finish with salt flakes if necessary.
