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 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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Thai Food, the most fragrant cuisine of asia and a dish that fully represents it: the Tom Yam Kung
But there is s a particular dish that enclose and represents at it’s best the flavors of Thailand, and this is the soup “Tom Yam Kung”. It looks simple and innocent but then it turns out to be an...
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Cauliflower cream with confit porcini mushrooms
In a small saucepan put the mushrooms cut into large chunks with two peeled cloves of garlic. Cover them with the ‘extra virgin olive oil. Add to that a sprig of thyme, and a little rosemary. Turn the heat to low and simmer...
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Japanese noodles soup with salmon and shitake mushrooms
The udon soup ingredients varies by location. My version today is customized with the addition of ginger and the use of rice noodle (therefore suitable for those who are intolerant to gluten)...
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Lentils spanish style
Saute the chopped onion along with the whole sausages (pricked with a fork) and oil. Add the minced garlic and after a minute the grated tomato together with the paprika (possibly the Pimienton de la Vera, which has a...
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Gazpacho manchego
For the broth is fundamental to be with wild meat . If you do not like the strong game taste, you can use 1/2 chicken or hen and half rabbit or hare or partridge).All with cold water, one or two onions, some celery,...
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