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 Monday, December 5, 2011
Scallops with wild mushrooms and spinach pure
Ingredients
2 scallops with coral
2 handfuls of baby spinach folgie fresci
1 handful of mushrooms of your choice
1 shot of brandy
2 shallots
1 teaspoon of butter
4 tablespoons of extra virgin olive oil
Introduction
Autumn, mushrooms…..finally! This year's weather delayed the season a little, particularly here in Valencia. October, in theory, would be the best month.
I chose the mushroom "lactarius deliciosus" because it is the first one I found at the market! And it 's very good. The consistence is slightly hard, so I do not recommend eating it raw. I usually only use the garlic when I saute the mushrooms, but given the slightly bitter taste, I balanced this one with some chopped shallot, and just a little garlic and parsley at the end.
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 in vegetables and keeps the chlorophyll’s nice color. Blend the leaves with shallots (previously sautéed), a little of the cooking water, and a teaspoon of butter.
Salt the scallops and cook them in a non stick pan with hot oil for about a minute on each side depending on the size of the mollusk (the coral for only 15/20 seconds), then deglaze with brandy or white wine.
Place all on the plate to your liking.
