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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Spider crab and green peppers spaghetti
. To cook the crab, bring plenty of water to boil and make sure it is almost as salty as sea water. Don't reuse the same water for cooking the pasta. Submerge the crab alive and cover. Cook for 13 minutes aprox. Once withdrawn...
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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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Dolma’s quiche with brie and spinach
Returning to our quiche, buy the puff pastry crust frozen and leave at room temperature for 30 min. Spread a round layer with a 20 cm diameter on a baking tray with edges and baking paper. Make some holes with a fork and...
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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