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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Salmon tartare with smoked herring’s caviar and creamy avocado
For the balance (acid – alkaline) I added the lemon juice only in the avocado’s cream as by eating it all together, it balances perfectly the fat of the salmon. Plus by not coming into direct contact with the fish, it does not cook...
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Sardines “Sarde in saor”, taste of the trip in Venice
Sarde in saor ( sardine saporite ) è uno tra i piatti più classici della cucina veneziana. Sostanzialmente è pesce fritto e poi macerato assieme a una cipollata con aceto. Nato come modo per far durare un'alimento grazie...
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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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Ceviche with wine rosè marinade
The marinade that I’m presenting you, takes inspiration from the ceviche but with the addition of wine and ginger syrup to balance the acidity and the to replace partially the chili. You can use any type of fish, from...
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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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Vietnamese rolls
We begin to cut into matchstick carrots and cabbage. Season with a pinch of salt and let the salt (by osmosis) make the vegetables sweat, making them soft but without losing the crunchy texture. For...
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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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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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