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 Trio of steak tartare with quail eggs
To start chop all the meat finely by knife and divide it into three parts and then dress it in the following ways : 1 The classic with the egg yolk In a bowl mix a couple tablespoons of extra virgin olive oil with a hint of mustard, some...
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Duck breast with cherry vinaigrette
Wash, debone and chop the cherries with a knife. Put everything in a bowl and season with 1 tablespoon of balsamic vinegar and 3 tbsp extra virgin olive oil. The vinaigrette may already be good like this. Indeed, this is...
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Peppered filet of beef with lemon
Take a central piece of fillet, about 400 gr. and season well with salt and plenty of black pepper coarsely ground on all sides. In a saucepan, add 5 tablespoons of extra virgin olive oil and on high heat sir the fillet on...
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Lamb saddle stuffed with cured ham and mushroom
Let’s start with the filling. Cut the ham into little cubes (brunoise) and fry together with the finely chopped onion with a tablespoon of ‘oil and one of butter. When just browned add the dried mushrooms...
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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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Home made BBQ sauce and Miniburgers
My burgers might be small, but well flavored! Buy ground beef from your butcher and mix with the chopped shallots, mustard, Worchester sauce (Lea & Perrins), salt and pepper. Mix well, form...
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Duck breast with foie gras vinaigrette
Take the duck breast and with a knife score the skin side (without touching the meat) forming diamond shapes. Season and put on a cold frying pan skin side down without adding any oil. Turn on and leave it at medium-low heat for...
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Crispy pork belly with pickled cabbage and sweet and sour chilli sauce
As you can see I combined techniques from eastern styles with a western recipe (pickled cabbage). I emphasize technique rather than flavors. Therefore, i do not call this concept "fusion". And as for the sweet and sour, it'...
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Agnello in umido con mandorle e uvetta, servito con patate sautè
We start with a base of caramelized onions. Take the onions, peal and chop finely. Take a pot with a good steel bottom and cook until they get brown color. To caramelize the onions well, put two tablespoons of olive oil and turn the onions...
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Cheeks of beef in red wine sauce with parmentier
Salt and pepper the cheek and seal them by marking them in a frying pan from both sides with 4 tablespoons of olive oil. When well browned, add them to the pot with cold water ( as much as for making a broth ), an onion, a leek and two...
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