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 Phad Thai noodles
Hydrate the noodles by soaking them in a bowl with hot water for 10-15 minutes. Prepare the seasoning sauce by dissolving the tamarind paste with water and work with your hand or until it...
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“Patatas Bravas” a classic tapas and the secrets for the perfect fried potatoes!
The secret for a good fryed potatoes? The type of potato, the double cooking and a good oil. For the type of potato: preferably with yellow pulp, hard and with low water content.The quantity of starch is not crucial,...
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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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Risotto ai carciofi
Peel the artichokes, cut them in half, remove the hairs of the heart and leave them in water with lemon as you clean them. Cut into slices and sauté in a pan with the oil, a bay leaf and a clove of crushed garlic skin on. As...
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Stufato di rana pescatrice e gamberoni
Sorry, this entry is only available in Español and...
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Zuppetta di fragole al pepe rosa con sfere liquide di yogurt greco
Sorry, this entry is only available in Español and...
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Moqueca, the fish stew of Bahia
Season the slices of cod and put them in a bowl with the juice of one lime and let marinate for at least 30 min. . Heat the oil in a terra cotta pot and add the heads of three prawns crushing them to...
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Chocolate mousse with strawberries coulis
Melt the chocolate in a bain marie with butter. And take it out as soon as dissolved. If possible, use a pot slightly smaller than the bowl, so that it dissolves with the only steam without...
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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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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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