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 Friday, November 11, 2011
Clams, artichokes and cured ham
Ingredients
4 artichokes
3 or 4 handfuls of clams
1 shallot
1 clove of ease
1/2. glas of sweet wine (the one used here is a sweet Spanish wine called "Manzanilla" )
Parsley
3 tablespoons of extra virgin olive oil
100 gr. ham - jamon iberico
Introduction
Clams, artichokes and cured ham is a classic of Spanish cuisine. It 'a very fine combination, more than what it seems. The sweet clams, with the salty flavor of the ham and the artichokes .... just great!. To some it may seem strange ham with fish, but if you know the particular flavor of this spanish ham "jamon iberico", you will understand this protein combination. In fact, if you do not find a good ham, avoid.
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 it reduce. Season with salt, add a splash of sweet wine, the clams and cover. As soon as they open, serve with some rolled slices of ham.
