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 Andalusia, the south of Spain and the “salmorejo”
A fantastic journey deep into Spain. Almeria, Andalucia ..... a place not to miss. Known for the typical western landscapes, passing through the hills, you can not avoid some movies to cross your mind such as "The Good,...
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Confit salt cod with artichoke’s purè, piquillo peppers and crispy leeks
For the artichoke's purè, cleaned and cut the artichokes into quarter, take the hairs out from the center. Sauté with two cloves of garlic, two tablespoons of extra virgin olive oil and a bay leaf. When they start to brown,...
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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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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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Croaker with mushrooms infusion
For the broth: take mushrooms of second choice. You normally do not wash mushrooms, but clean with a cloth or brush to remove the earth. In this case as we make exeption as they go directly into the water. Rinse...
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Scallops with wild mushrooms and spinach pure
For the creamed spinach: bring the water to a boil and blanch the leaves for 5 seconds (no more) and cool immediately in cold water with ice. This shock is a technique that allows you not to lose too many vitamins and flavor...
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Clams, artichokes and cured ham
Clean the artichokes, cut them into wedges and place them immediately in a saucepan with the oil before they oxidize and saute. When golden, add the chopped shallots, garlic, and parsley. After two minutes add the grated tomato and let...
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Classic Paella Valenciana
Season the meat and brown it with oil on the paella (pan). Then add the artichokes, the flat green beans, garrofon beans and after a few minutes the chopped garlic, the grated tomato, the paprika and the saffron. After a couple of...
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